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+ servings

Achari Egg Masala Curry

A spicy and lip-smacking egg curry infused with the flavors of pickle. Achari Egg Masala Curry is another family favorite and is always high in demand. Try this easy to cook recipe.
Servings: 2 people

Ingredients

  • 4 eggs
  • 3 tbsp oil
  • 1 tsp mustard seeds (sarson)
  • 1 tsp cumin seeds (jeera)
  • 1 tsp fennel seeds (saunf)
  • 1/2 tsp fenugreek seeds (methi dana)
  • 1/4 tsp nigella seeds (kalonji)
  • 2 medium onions finely chopped
  • 2 medium tomatoes finely chopped
  • 1-2 chopped green chillies
  • 2 tbsp ginger garlic paste
  • 2 tbsp tomato puree
  • 2 tsp tamarind pulp
  • 1 tsp salt
  • 1 tsp Kashmiri red chilli powder
  • 1 tbsp cumin powder (jeera)
  • 1 tbsp coriander powder (dhania)
  • 1/2 tsp turmeric powder (haldi)
  • 1 tsp garam masala powder

Instructions

  • To begin, hard boil the eggs. Peel and make gashes along the length so that the masala can soak in.
  • Heat 1 tbsp of oil in a pan. Saute the eggs until they lightly colorize. This adds extra flavor to the egg curry.
  • In the same pan, heat 2 tbsp of oil. Add in the achari masala - mustard seeds, cumin seeds, fennel seeds, fenugreek seeds, and nigella seeds. Allow them to crackle.
  • Add in finely chopped onions and chopped green chillies. Saute until the onions are translucent.
  • Add in ginger garlic paste. Saute until the onions colorize. Do not brown.
  • Add in finely chopped tomatoes. Mix well. Add the salt. This helps tomatoes cook faster. Cook until the tomatoes soften.
  • Now add in the dry masalas - Kashmiri red chilli powder, turmeric powder, cumin powder, and coriander powder. Mix well.
  • Add a bit of water. Add in tomato puree and mix well. Cover with a lid and cook until the oil starts appearing on the sides.
  • Next, add in tamarind pulp and mix.
  • Now add in the boiled eggs and mix until they are well coated.
  • Finally, add garam masala powder. Mix well. Adjust the gravy as per your taste.
  • The Achari Egg Masala Curry. Serve hot with puris or parathas.

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