A tasty egg curry apt for breakfast, lunch or dinner, goes well with rotis, rice dishes or with any Indian bread. Today’s recipe is Egg green masala which features boiled eggs and potato’s cooked in ground green masala chutney along with some spices. A semi spiced and flavorful Indian egg curry and an easy recipe for all. The detailed recipe with step by step cooking pictures follows.

It is a coconut milk based egg curry with a thick creamy gravy. Each time I try to prepare different types of egg curry to serve as a side with rice or pulao. Despite all the awesome flavors of egg curry masala, the key factor was the fresly ground green masala paste made from ordinary ingredients like cilantro, mint leaves, green chilies, ginger, garlic and lemon juice. Really a refreshing, warming and addictive taste, that ask for more and more curry. Egg curry is one of my favorite dish, in fact my kids loves eggs. I have posted many egg recipes here, you all can check that too. I got this recipe from my new home maid Sherly. I got some more recipes from her which I will post later. I hope you all will love it.

Tips- To increase the spice level, add more green chilies to make green chutney. Eggs should be hard boiled, If you want you can boil eggs and potatoes together. Make sure to get the eggs to room temperature before boiling them, and add salt to the water to prevent eggs from cracking. Add some butter or ghee just before serving enhance the taste of the curry. Fresh coconut milk taste really good, but if you want you can use coconut milk powder too. 

How to Make Egg Green Masala Curry Recipe- Green Egg Curry

Hard boil eggs and cook potatoes until soft, peel the latter and shell the eggs. Cut the potatoes into dice and halves the eggs, set them aside. 

Make green masala by grinding green chilies, mint leaves, coriander leaves, ginger, garlic and lemon juice by adding very little water to a smooth paste. 

Heat a wide pan with oil, add bay leaves, cloves, cinnamon stick, cardamom  and saute until nice aroma arrives.Then add ginger garlic paste and saute until raw smell goes on. 

Add onions and very little salt, saute until onions turn slightly brown and soft.

Add tomatoes and saute until it turns soft and mushy.

Add green masala and saute until the raw smell completely goes on.

Pour thin coconut milk and allow it to boil for few minutes. 

Add vegetable stock cubes and garam masala powder. I have added salted vegetable cubes, so no need to add more salt. 

Add cooked and diced potatoes and combine well.Boil it for a couple of minutes.

Keep the flame in low and pour thick coconut milk. After adding thick coconut milk do not over cook the gravy.

Add sliced eggs and off the flame. Before serving drizzle little ghee on top and serve hot along with pulao, rotis etc. 

Enjoy!! Happy cooking and stay healthy. 

                              READY TO SERVE.