Dinner Dish: Egg Slice Masala

Posted on 15th April 2015

To carry on the Easter celebrations we brought to you one of India's favourite breakfast dishes last week, Egg Paratha. For this week's blog we have stepped it up a notched with a delicious lunch or dinner recipe that you will want to use for many years to come. If you are a lover of egg and gravy then Egg Slice Masala is the dish for you. This dish is packed full of ingredients, making it one of the tastiest recipes to try.

Egg Slice Masala

  • Preparation time: 30 mins
  • Cook time: 30 mins
  • Serves: 5 people


  • Eggs - 6 hard boiled, peeled and sliced
  • Onion - 1, large, finely chopped
  • Curry leaves - 1 sprig
  • Ginger garlic paste - 1 tsp
  • Tomato - 1, finely chopped
  • Turmeric powder- ¼ tsp
  • Red chili powder - 1 tsp
  • Coriander powder - ¾ tsp
  • Cumin powder - a pinch
  • Fennel seed powder - pinch
  • Tamarind paste - ½ tbsp (optional)
  • Salt to taste
  • Coriander leaves - 1 ½ tbsps, finely chopped
  • Oil - 3 to 4 tbsps
  • For coating the egg slices:
  • Eggs - 2, lightly beaten
  • Milk - 4 tbsps
  • Salt to taste
  • Pepper powder - ¼ tsp


  • Heat 2 tbsps of olive oil in a large saucepan. Mix all the ingredients for coating the egg slices in a shallow bowl
  • Add a few egg slices in the mixture and coat on both sides. Place each coated egg slice in the hot oil (spacing well) and cook on both sides until lightly browned
  • Remove and place onto a plate and set aside. Continue with the rest of the egg slices
  • In a heavy bottomed vessel, add the left over oil (after shallow frying) and heat. Add more oil if required
  • Add chopped onions and sauté for 4 minutes. Add ginger-garlic paste and sauté for 3 minutes. Add curry leaves and mix
  • Add the red chili powder, turmeric powder, fennel seed powder, coriander powder and cumin powder and mix. Add the chopped tomatoes and fry for 4 minutes or until the oil separates
  • Add 1 ½ cups of water and bring to a boil. Reduce flame and add the tamarind paste, fried egg slices and cover with a lid. Simmer for 8-10 minutes
  • Add the garam masala powder and mix. Cook without the lid until you achieve the desired gravy consistency
  • Remove from flame and place into a serving bowl. Garnish with fresh coriander leaves and serve with steamed rice, flavoured rice or rotis

You can always add a tablespoon of cashew nut paste towards the end of the cooking process for a richer taste. This is one dish that will impress your entire family, especially if they like egg curry with a twist. Let us know how you get on by sending us a photo via Facebook or Twitter.

bowl of spice

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