Egg Masala is a filling dish that looks very aromatic, with boiled eggs in rich, aromatic masala sauce. This is one classic Indian dish admired for its warm taste and zestful spices. It is prepared using hard-boiled eggs, mainly peeled and sometimes lightly fried to give a golden colour with a slight crispiness on it. The heart of the dish is this masala sauce, created by saut ing finely chopped onions, tomatoes, ginger and garlic in a lot of oil or ghee. The onions are fried until golden brown so that their natural sweetness can ooze up. Then, the tomatoes are added, with a tangy base for all these spices. A warm flavour complexity comes from the balance created by spices like turmeric, red chilli powder, coriander powder, and garam masala. However, freshness bursts from fresh herbs such as coriander leaves or cilantro. Egg Masala is such a versatile recipe that you can combine it with many sides. Hence, this makes a appetizing dish when mixed with steaming rice, jeera rice, or any Indian bread, which could be naan or roti. The dish not only tastes great but is also ready in no time. It is great for a rushed weeknight or special occasions. The beauty of this Egg Masala lies in that you can adjust it to suit your tolerance for spices or add more vegetables in the form of bell peppers or peas. It is a delicious treat for your tongue and an eye treat because of its vibrant colours and enticing aromas that fill the kitchen and leave you hungry even by just glancing at it. Whether one is a veteran or new in the kitchen, Egg Masala has remained one delight that always gives comfort and satisfaction to every crunched bite.

• 4 eggs
• Coriander leaves
• 1 tsp ginger-garlic paste
• 4 tbsp oil
• 1 tsp red chilli powder
• 1/2 tsp garam masala
• 1/2 tsp turmeric powder
• 1 onion
• 2 tomato
• Salt

• Start by boiling four eggs in water in a saucepan.
• Bring the water to the boil, then move to lower the heat, leaving the eggs to simmer for about 10-12 minutes. Once these are done, pull them out from the hot water and put them into cold water, leaving them to cool down.
• After a few minutes, peel the eggs and let them stand on one side.
• Put two tablespoons of oil in a pan and heat over medium heat. When hot, gently add the peeled eggs to the pan and shallow fry until golden brown on all sides. That makes their texture even better and gives them an excellent flavour.
• Remove the eggs from the pan and onto paper towels as soon as they turn golden brown to allow excess oil to drip down.
• Heat one tablespoon of oil in the same pan. Once the oil gets hot, add one finely chopped onion.
• Let the onions turn dark brown or caramelise, which takes about 5-7 minutes. It is obligatory to caramelise onions as it acts as the base flavour for your egg masala recipe.
• Add one teaspoon of ginger-garlic paste.
• Stir it well into the mixture and let it cook for about 2 minutes or until it doesn't stick to the bottom of the pan. The ginger-garlic paste adds a strong aroma and flavour to the dish as a whole.
• Put 2 finely chopped tomatoes to the pan next. Let them cook over medium heat until they soften and turn mushy. This usually takes about 5-7 minutes. You would have to stir it at times to make sure everything is well cooked. This is the sour base for the gravy of your egg masala recipe.
• Once the tomatoes are fully cooked down, add spices: 1/2 teaspoon of turmeric powder, one teaspoon of red chilli powder, one teaspoon of coriander powder and 1/2 teaspoon of garam masala. Mix everything and let it cook for 2-3 minutes as the spice will perfectly mix with the onion-tomato mixture.
• Pour in 1 cup of water and boil the mixture. This will help create the gravy that the eggs will absorb.
• Stir occasionally, but do not allow the mixture to stick to the pan.
• Once the mixture starts boiling, you know it's ready. Lower the heat and allow it to simmer for about 5 minutes so the flavours can meld together.
• Put the deep-fried eggs gently in the simmering gravy. Ensure the eggs get well coated with masala sauce. Allow it to be cooked for another 5 minutes so that the eggs will be able to soak in all the wonderfully fragrant flavours of the gravy. This is an important step as the eggs will absorb the rich spices.
• Simmer it for 5 minutes.
• Taste the gravy and add salt if you feel the gravy lacks saltiness. Add as much salt as desired to taste the flavours.
• After cooking, take the pan off the heat and garnish it with fresh coriander leaves. It makes the Egg Masala fresh and presentable.
• Serve the Egg Masala hot with roti, naan, or even steamed rice. The rich, spicy gravy goes wonderfully well with the eggs.
• Dig into your delicious Egg Masala, savouring the spices as well as the comforting texture of the eggs. This dish makes for an excellent presentation during family dinners or special occasions, as it brings out the flavour of Indian cuisine.