egg masala

Egg Masala

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Beth Clark


easy, inexpensive and delish.


★★★★★ 1 vote

20 Min
30 Min


  • 6
    jumbo egg
  • 1 can(s)
    small can tomato paste
  • 1
  • 1 Tbsp
    garlic paste
  • 1/2 Tbsp
    ginger paste
  • 1/4 c
    chopped cilantro
  • 2 Tbsp
    penzeys balti seasoning (great spice store; they have an online store too) or you can use garam masala powder
  • 1 c
    basamati rice
  • 1/2
    jalapeno pepper (optional)
  • 1 1/2 c
  • 1 can(s)
    small can green chiles (fire roasted is best)
  • 1 Tbsp
  • 1
    canola oil

How to Make egg masala


  1. hard boil the eggs. saute onions, garlic and ginger until lightly brown in butter and olive oil

    in a blender, puree 1.5 cup of water with green chilies, onions and tomato paste. also add in jalapeno pepper if using.

    put in a saucepan. add in balti seasoning. add peeled eggs. you can cut the eggs in half so they will absorb the sauce better. simmer for 30 minutes. add more water if sauce gets too thick.

    prepare rice according to directions. serve over rice sprinkled with cilantro.

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