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Egg Onion Masala

Course: Side Dish
Cuisine: Indian


  • Eggs – 6
  • Red onion – 3 sliced finely
  • Garlic cloves – 3 chopped
  • Curry leaves – a handful
  • Tomato – 2 sliced finely
  • Green chillies – 1-2 slit (adjust to suit your spice level preference)
  • Red chilli powder – ½ – 1 tsp If you want a deeper red colour for the dish, use half the quantity red chilli powder and half Kashmiri chilli powder.
  • Turmeric powder – ¼ tsp
  • Salt – to taste
  • Coriander leaves – for garnish chopped
  • Vegetable oil – 2 – 3 tbsp.


  • Hard boil the eggs (I used the pressure cooker; use whichever method you want), remove the shell and cut in halves. Keep aside.
  • In a pan, heat oil and add sliced onions. Saute for 3 minutes.
  • Add curry leaves, garlic and green chillies and sauté again till onions are light golden
  • Add the tomatoes and sauté for another 5 minutes.
  • Add the spices and season with salt.
  • Saute again till the masala comes together; add water to loosen up the gravy a little. (Skip water if you like it dry).
  • Add the boiled eggs and mix gently. Remove from heat and garnish with coriander leaves.