Thursday, November 14, 2019

Egg Masala Curry (Baida Curry) Recipe With Ingredients

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Egg Curry is one of the India’s most popular curry. It is a very popular curry of North India. It is really delicious and flavourful. It is being the wonderful source of proteins can be used to make many delicious dishes.



 One such amazing dish is that of Egg Masala Curry where boiled eggs are just simmered in spicy masala gravy. It has a nice tangy taste of tomatoes coupled with the flavors and taste of the spices that are used. You can always use leftover eggs from the breakfast or a party and toss it in a curry when you doesn't feel like cooking elaborate dishes but still like to have a delicious, scrumptious meal for dinner.

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 3


  • 5 large eggs, boiled
  • 1 tablespoon oil
  • 1/2 teaspoon cumin seeds
  • 2 cloves
  • 4-5 peppercorns
  • 2 medium onion, finely chopped
  • 3 medium tomatoes, pureed
  • 2 green chili, finely chopped
  • 1 inch ginger, chopped and then crushed
  • 3-4 garlic cloves, chopped and then crushed
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon kashmiri red chili powder
  • 1/4 teaspoon garam masala
  • 1.5 teaspoon coriander powder
  • 1 cup water,or according to the thickness of your curry 
  • 2 tablespoons chopped cilantro
  • salt, to taste

How to make egg curry:

  1. For making Egg Curry, heat oil in a pan on medium heat. Once oil is hot, add cloves and peppercorn.
  2. Saute for few seconds till fragrant and then add cumin seeds. 
  3. Wait till cumin seeds sizzle, add chopped onions now and  saute for 2-3 minutes or till they start turning translucent in color.
  4. Add garlic, ginger and green chili and mix.
  5. Cook for another 2 minutes or till raw smell of ginger and garlic goes away.
  6. Add pureed tomatoes and mix.
  7. Cover the pan and cook for 5 minutes on medium heat.
  8. Open the pan and add salt, coriander powder, turmeric powder, garam masala powder and kashmiri red chili powder.
  9. Cover the pan again and cook for another 6-7 minutes.
  10. Once the tomatoes and spices are nicely cooked, add 1 cup of water to the pan.
  11. Add less water for a thicker consistency or more for thinner.
  12. Add boiled eggs ,potatoes and mix.
  13. Simmer the curry for 5-6 minutes on medium-low heat.
  14. Add chopped cilantro, cover the pan and simmer for another 2 minutes.
  15. Serve egg curry with your fav roti. It also tastes great with rice.


  • You can use onion chopped, grated or pureed. If you prefer to puree, then boil cubed onions in 2 cups water for 2 to 3 mins until they turn transparent. Cool and make a paste.
  • If using a stronger garam masala, use half tsp of it along with 1/2 to 1 tsp coriander powder.
  • To make the gravy richer pour 4 tbsps of cream or blend 10 cashews in a blender with half cup water to smooth milk. You can also substitute with coconut milk.
  • For a chunky egg curry, skip pureeing the onions. Just use the fine chopped onions.

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