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Egg Masala

Adapted from Randhpi by Isidore Coelho

4 eggs
¼ kilo tomatoes (I used 2 medium)
1 large onion, sliced
1 tbsp oil or ghee (I used ghee, it adds a nice flavour)
4 tsp ground coriander
¼ tsp turmeric
1 tsp red chilli powder (I used ½ tsp, didn't want it super hot)
1 tsp garam masala
1 inch piece ginger, chopped finely
Salt to taste (I used 1 tsp)
A little vinegar (I used one tsp of lemon juice)


Boil and peel the eggs. Cut them in half lengthways.

In a sauté pan, heat the oil, then fry half the sliced onions till they are transparent. Add the spices, and fry for another few minutes, stirring.

Add the remaining onion, chopped ginger, salt and diced tomatoes. Fry for about 5 – 7 minutes, until the tomatoes are soft.

Add roughly 1 cup water to the mixture, and simmer till the curry is thick. Stir occasionally.

Taste, then add a little lemon juice or vinegar. Adjust seasoning. Gently lower the eggs into the curry, and take off the heat.

Serve with rice or naan.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise