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Egg Gravy

Masala egg gravy that goes well with rice and bread
Egg Gravy


- 1 tablespoon Chili powder

- 1 tablespoon Coriander powder

- 1 teaspoon Turmeric

- 3-4 tablespoons Oil

- 3 medium Tomatoes, pureed

- 2 medium Onions, finely chopped

- 1 tablespoon Ginger garlic paste

- 1 Bay leaf

- 1 Cinnamon stick

- 1 teaspoon Fennel seeds

- 3 Cloves

- 6 boiled Eggs, peeled and halved

- Salt to taste

- Water (as needed)

- Fresh coriander leaves for garnish


1. Heat oil in a pan over medium heat. Add bay leaf, cinnamon stick, fennel seeds, and cloves. Sauté until fragrant, about 1 minute.

2. Add finely chopped onions and cook until they turn golden brown, stirring occasionally, about 5-7 minutes.

3. Add ginger garlic paste and cook until the raw smell disappears, about 1-2 minutes.

4. Pour in the pureed tomatoes and cook until the mixture thickens and the oil separates, about 8-10 minutes.

5. Reduce the heat to low and add chili powder, coriander powder, turmeric, and salt. Cook for another 2-3 minutes, stirring constantly to prevent burning.

6. Gradually add water to achieve your desired gravy consistency. Bring the gravy to a gentle simmer.

7. Carefully place the halved boiled eggs into the gravy, cut side down. Allow them to simmer in the gravy for 5-7 minutes to absorb the flavors.

8. Taste and adjust the seasoning if needed.

9. Garnish with fresh coriander leaves before serving.

10. Serve hot with steamed rice or crusty bread. Enjoy your flavorful egg gravy!



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