Restaurant Style Egg Gravy | Restaurant Style Egg Masala

Restaurant Egg Gravy


  • Boiled Eggs- 6
  • Turmeric Powder- 1/4 tsp
  • Red Chilli Powder- 1/4 tsp
  • Cumin seeds- 1 tsp
  • Green Chillies chopped- 1-2
  • Onions fine chopped- 2 medium (total around 150 gms)
  • Ginger crushed- 1.5 tsp
  • Garlic crushed- 2 tsp

Curd/Yogurt Spice Mix:

  • Whisked Curd/Yogurt- 4 tbsp
  • Turmeric Powder- 1/4 tsp
  • Red Chilli Powder- 1 tsp
  • Coriander Powder- 1 tsp
  • Garam Masala Powder-1/2 tsp

Other Ingredients:

  • Tomato Purée- 5 tbsp
  • Kasuri Methi Fenugreek leaves, roasted and crushed- 1 tsp
  • Salt- 1 tsp
  • Refined Oil- 3 tbsp



  • Boil and shell the eggs. Add the turmeric and red chilli powder and mix it to coat the eggs.
  • Now take a pan and fry the eggs on low heat for around 2-3 mins till golden. Set aside.
  • Chop the onions & the green chillies. Peel and crush the ginger and garlic.
  • Preferably use readymade tomato purée available in stores alternatively blend 2 small red tomatoes and use that.
  • Dry roast the Kasuri Methi (Fenugreek leaves) and crush it with your hand when cool.


  • Heat oil in a pan and add cumin seeds. Once it splutters, add the chopped green chillies and give a mix.
  • Add the chopped onions and add 1 tsp salt to taste. Fry on medium heat for 7-8 mins till light brown.
  • Now add the crushed ginger and garlic and fry on low heat for 2 mins.
  • Add the tomato purée and fry on medium to low heat for around 4 mins with a splash of water. Cook till oil separates.
  • Now lower the heat, add the curd/yogurt-spice mix and mix it well. Continue to stir and cook on low heat for around 3 mins till oil separates.
  • Add 150 ml water, mix and cover & cook on low heat for 5 mins till the gravy is cooked.
  • Now add the roasted Kasuri Methi(Fenugreek leaves, give a mix.
  • Take the fried eggs, make 2 cuts on each and add into the gravy.
  • Add 50 ml water and cover & cook on low heat for 3 mins.
  • Serve with rice or roti.
Tried this recipe?Let us know how it was!

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