Flavorful Indian-Style Egg Masala (Gravy)

How to make a delightful Indian-Style Egg Masala, perfect for pairing with bread, naan, or roti. This aromatic and flavorful dish is simple to prepare, but boasts complex flavors that are sure to impress. Follow these steps and tips to create a delicious and satisfying meal!

• 3 medium tomatoes
• 3 medium onions
• 5 garlic cloves
• Equal amount of ginger
• 12-15 cashew nuts
• 4 large eggs
• 5 tbsp vegetable oil, divided
• 1/2 tsp turmeric powder, divided
• 1 tsp chili powder, divided
• 1 tsp cumin seeds
• 2-3 green chilies, vertically sliced
• 1 1/2 tsp salt
• Water as needed
• Bread, naan, or roti for serving

• Finely dice the tomatoes and onions.
• Blend the garlic and ginger with a little water to create a smooth paste.
• Blend the cashew nuts with water until a liquid paste forms.

• Hard boil the four eggs, then peel and slightly score the surface to allow the spices to penetrate deeper.
• In a hot pan, add 2 tbsp vegetable oil and the eggs.
• Add 1/2 tsp turmeric powder and 1 tsp chili powder, then stir fry the eggs. Set aside when done.

• In a pan, heat 3 tbsp of vegetable oil and add 1 tsp of cumin seeds. Fry for a minute.
• Add the onions and cook for about 2 minutes.
• Stir in the ginger-garlic paste and sliced green chilies. Cook over medium heat for 3-5 minutes, until the onions turn golden brown.

• Add the diced tomatoes and mix well. Cover the pan with a lid to retain moisture.
• Cook for another 3-5 minutes, then add 1/2 tsp turmeric powder, 1 tsp chili powder, and 1 1/2 tsp salt. Mix well.
• Add a little water to maintain a gravy consistency.

• Stir in the cashew nut paste and mix well. Cook for an additional 2-3 minutes to incorporate the flavors.
• Add the prepared eggs to the gravy, gently mixing to coat the eggs.
• Cook for about 2 minutes to allow the flavors to meld.