Step 1

Start by boiling the eggs. Add 6-7 cups of water to a medium-size saucepan and keep the eggs in a single layer at the bottom of the pan. Eggs must be covered with water for at least an inch. Bring the water to a rolling boil over high heat. Add 2 tsp salt to the pan. Adding salt will prevent the eggs from breaking and the whites to run out while boiling. Try this tip and thank me later 🙂

Step 2

Now reduce the heat to low and simmer for 10 minutes. Remove the pan from heat and let it sit aside for 5 minutes. Drain the hot water and fill the pan with cold water. Let the eggs cool down for 5 minutes. Drain the water, take the eggs out and peel them.

Step 3

Wipe the peeled eggs with a kitchen towel and prick them with a fork all over. If you don’t wipe the eggs, they will splutter a lot while frying because of the moisture in them. Pricking also helps while frying.

Step 4

Heat 2 tbsp mustard oil in a skillet over medium-high heat. Shallow fry the eggs until they are browned from all sides. Keep rotating them while frying. If it is spluttering a lot, cover the skillet with a lid.

Step 5

Take out the fried eggs on a plate and keep them aside.

Step 6

Heat the remaining oil (2 tbsp) in a medium-size wide pot over medium-high heat. Add the oil left from frying the eggs to this pot too. Once the oil is hot, add 1 tsp cumin seeds, 3-4 crushed cloves, and 1 crushed black cardamom and let them crackle for 3-4 seconds.

Step 7

Add 1 cup finely chopped onion and fry on medium-high heat until slightly browned. Keep stirring while frying. It will take 4-5 minutes.

Step 8

Now add 1 tsp chopped ginger and 1 tsp chopped garlic and fry until onions are nicely browned. It will take another 4-5 minutes.

Step 9

Add ½ cup finely chopped tomato and ¼ cup tomato puree and cook for 3-4 minutes.

Step 10

Add 1 tbsp coriander powder, 2 tsp Kashmiri red chili powder, 1 tsp turmeric powder, ½ tsp garam masala spice mix, and salt to taste and cook for 3-4 minutes. If the masala is getting too dry and is starting to burn from the bottom, splash a little water.

Step 11

Now add the boiled and fried eggs and 2 cups of water to the pot and bring the gravy to a boil.

Step 12

Reduce the heat to medium-low and simmer for 5-6 minutes. Add 2 tbsp crushed Kasuri methi and 1 tsp lime juice and mix well. Garnish with fresh chopped cilantro. Egg masala is ready to serve. Serve it hot with any Indian bread or rice.