Tawa Masala Egg Curry Recipe

About this recipe

Tawa Masala Egg Curry is a rich and flavorful Indian dish that combines perfectly boiled eggs with a medium-spiced, tangy tomato and onion-based gravy. Cooked on a flat pan or tawa, this curry delivers a smoky, rustic flavor that’s perfect for breakfast. The blend of aromatic spices and creamy texture makes it a hearty and satisfying meal for the entire family. Serve it with soft bread, parathas, or steamed rice to complete the experience.

Ingredients

• 6 pcs White Eggs
• 500 g Onion
• 500 g Tomato - Hybrid
• 200 g Dahi
• 200G Adrak Lasun Paste (200g)
• 200G Red Chilli Powder (Kashmiri) 200g
• 100G Oleo
• medium Chilli Green Long
• 100 g Coriander Leaves
• - Coriander Powder
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Place the eggs in a pot, cover with water, and boil for 8-10 minutes. Once done, cool, peel, and set aside.
2. 2. Heat 2 tablespoons of oil on a tawa or flat pan over medium heat. Add the boiled eggs and lightly fry until golden. Remove and set aside.
3. 3. In the same pan, add 1 tablespoon of oil. Add cumin seeds and let them splutter. Add the chopped onions and sauté until golden brown.
4. 4. Stir in the ginger-garlic paste and green chili. Cook for 1-2 minutes until the raw smell disappears.
5. 5. Add the chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Cook until the tomatoes are soft and the oil starts to separate.
6. 6. Lower the heat and mix in the whisked yogurt. Stir continuously to avoid curdling. Cook for 3-4 minutes until the gravy thickens.
7. 7. Add a splash of water to adjust the consistency of the gravy. Season with salt and garam masala. Let it simmer for 2-3 minutes.
8. 8. Gently place the fried eggs into the gravy and cook for another 2-3 minutes, allowing the flavors to blend.
9. 9. Garnish with fresh coriander leaves and serve hot with parathas, naan, or rice.