Masala Egg Curry

Masala Egg Curry (serves 4)

  • 6 boiled eggs, peeled

  • 2 tbsp oil

  • 2 medium onions, finely chopped

  • 2 tomatoes, chopped

  • 1 tsp ginger-garlic paste

  • 1/2 tsp BIG BANG! Garam Masala depending on taste

  • ½ tsp turmeric

  • ½ tsp chilli powder (optional, for extra heat)

  • 200ml water

  • Salt to taste

  • Fresh coriander, chopped, to garnish

Method

  1. Heat oil in a pan, add onions, and cook until golden brown.

  2. Stir in ginger-garlic paste, then add tomatoes and cook until soft and pulpy.

  3. Add the spices, salt, and water — simmer into a thick, fragrant curry base.

  4. Chef’s hack: Gently poke the boiled eggs with a fork before adding them. This lets the sauce seep inside, giving you flavour all the way through.

  5. Slip the eggs into the masala, simmer for 5 minutes, and let the flavours mingle.

  6. Finish with fresh coriander and serve hot with naan or rice.

⭐ “So simple, yet so full of flavour — a proper weekend saver!” — BIG BANG! customer

👉 [Get your Masala Egg Blend & cook it this weekend »]

Here’s to flavourful weekends,

Anisha x