Recipies

Egg Masala (अण्डा मसला)

About Egg Masala (अण्डा मसला)

Egg Masala, or Anda Masala, is a popular and flavorful curry dish in Nepal. It's a common staple in Nepali households and restaurants, enjoyed for its rich, spicy gravy and the satisfying addition of hard-boiled eggs. This dish is a versatile and quick option that's perfect for a comforting meal.

Picture of Egg Masala

History

While the precise origins of Egg Masala in Nepal are difficult to pinpoint, it's safe to say that the dish evolved from the broader South Asian culinary tradition of using readily available ingredients to create hearty, flavourful curries. In Nepal, where eggs are a common and accessible source of protein, it's likely that variations of this dish developed over time within individual households and regions. The blending of spices, typical of Nepali cooking, with the relatively simple base of tomatoes and onions, shows the evolution of its own Nepali style. Egg Masala is now deeply ingrained in Nepali food culture, with diverse regional variations reflecting local culinary preferences. It is prepared in both homes and eateries across the country, making it a prominent part of Nepal’s culinary landscape.

Fact 1

Egg Masala is a vegetarian-friendly option if made without meat broths or fats.

How to prepare?

Eggs - 6, hard-boiled and peeledOnion - 2 medium, finely choppedTomato - 2 medium, finely choppedGinger - 1 tablespoon, gratedGarlic - 1 tablespoon, gratedGreen chilies - 2, slit (optional)Cooking oil - 3 tablespoonsTurmeric powder - 1/2 teaspoonRed chili powder - 1 teaspoon (adjust to taste)Cumin powder - 1 teaspoonCoriander powder - 1 teaspoonGaram masala - 1/2 teaspoonSalt - to tasteFresh coriander leaves - for garnish

Learn step by step to prepare Egg Masala

  • 1
    Boil the eggs until they are hard-boiled. Peel them and set aside.
  • 2
    Heat oil in a pan or pot over medium heat.
  • 3
    Add the chopped onions and sauté until they turn golden brown.
  • 4
    Add ginger and garlic paste and saute until the raw smell disappears.
  • 5
    Add the chopped tomatoes and cook until they soften and turn mushy. Add green chilies (if using) and cook further.
  • 6
    Add turmeric powder, red chili powder, cumin powder, coriander powder, and garam masala to the pan. Stir well and cook the spices for a minute or two. Be careful not to burn the spices.
  • 7
    Add a little water if needed to prevent the masala from sticking to the bottom of the pan.
  • 8
    Add salt to taste. Mix everything well to form a thick gravy.
  • 9
    Carefully place the hard-boiled eggs into the gravy, allow them to be coated well by the gravy. Gently make slits on each egg to allow flavor to soak in.
  • 10
    Cover the pan and simmer for 5-10 minutes, allowing the flavors to meld together. If you prefer a more gravy base, add about 1/2 cup of warm water and let it simmer.
  • 11
    Garnish with fresh coriander leaves before serving.
  • 12
    Serve hot with rice, roti, or naan.
quiz