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Egg bhuna masala is made using hard-boiled and lightly fried eggs, slow-cooked in an onion-tomato masala base. It also includes ginger, garlic, Kashmiri red chili, and a variety of spices, and the dish is finally topped with Kasuri methi. Follow my easy recipe to learn the steps to make egg bhuna masala in your home kitchen.

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KEY TAKEAWAYS

Egg bhuna masala is a popular and widely loved Indian egg curry, commonly prepared in homes and local eateries across the country.
Serve it with roti, paratha, naan, or steamed rice for a wholesome and satisfying meal.

Egg bhuna masala has a spicy and mildly savory taste.
Other similar recipes are egg curry, anda masala, egg kosha, and egg do pyaza.

The Ingredients:

To marinate and fry the eggs:

10 eggs (hard boiled, peeled)
¼ tsp red chili powder
1/3 tsp salt
2 tbsp cooking oil

To make the egg masala:

3 tbsp cooking oil
½ tsp cumin seeds (jeera)
2 pieces bay leaves (tejpatta, whole)
3 pieces onions (medium size, thin slices)
1 tbsp ginger garlic paste
2 pieces tomatoes (medium size, paste form)
½ tsp turmeric powder (haldi)
1 tsp Kashmiri red chili powder
2 cups water
Salt to taste
1 tsp dry fenugreek leaves (Kasuri methi, crushed)

For making the bhuna masala:

1 tbsp cumin seeds
1.5 tbsp coriander seeds (dhania)
1 tbsp fennel seeds (saunf)
8 pieces black peppercorns (kali mirch)
1 piece nutmeg (jaiphal, ¼ inch in size)
3 pieces green cardamom pods (elaichi)
4 pieces dry red chilies
1 piece mace (javitri, ¼ inch in size)
1 piece cinnamon (dalchini, ¼ inch in size)

One day, while chatting with a dear family friend who is an amazing cook, we got into weeknight meals that do not take long but still pack flavor. Speaking about egg bhuna masala, her energy made me lean in, eager to learn more. Step by step, she walked me through how she builds the dish and which spices go in and when. Every tip found its way into my notebook, mixed in with what I already knew. Over time, little changes crept in, like adjustments shaped by what my household prefers.

The following weekend at lunchtime, I gave it a try, and it was better than I thought possible. Right away, the scent spread through every room; my husband praised aloud about the unusual meal, and the spicy depth in the sauce won over both boys, each returning for more without prompting. Their grins were enough! A find like this one leaves me quietly grateful, week after week.

How to Make Egg Bhuna Masala? (Step by Step Guide with Images)

Step 1: Boil 10 pieces of eggs, peel, and make a few cuts on them. Sprinkle ¼ tsp of red chili powder and 1/3 tsp of salt and coat nicely.

Step 2: Dry roast 1 tbsp of cumin seeds, 1.5 tbsp of coriander seeds (dhania), 1 tbsp of fennel seeds (saunf), 8 pieces of black peppercorns (kali mirch), 1 piece of nutmeg (jaiphal, ¼ inch in size), 3 pieces of green cardamom pods (elaichi), 4 pieces of dry red chilies, 1 piece of mace (javitri, ¼ inch in size), and 1 piece of cinnamon (dalchini, ¼ inch in size). Transfer the spices to a mixie jar and grind them.

Step 3: Heat 2 tbsp of cooking oil and fry the marinated eggs for about 2 minutes. Remove them on a plate when they turn slightly golden in color.

Step 4: Add 3 tbsp of cooking oil to the pan and fry ½ tsp of cumin seeds (jeera) and 2 pieces of whole bay leaves (tejpatta) slightly before adding thin slices of 3 pieces of medium-sized onions. Fry over a medium flame for 4 to 5 minutes until they turn soft and translucent. Now, add 1 tbsp of ginger-garlic paste to it and cook until the raw smell is gone.

Step 5: Now, add the paste of 2 pieces of medium-sized tomatoes. Mix nicely, cover, and cook for 4 minutes.

Step 6: Now, add ½ tsp of turmeric powder (haldi), 1 tsp of Kashmiri red chili powder, and the bhuna masala powder you made earlier. Mix them nicely, cover, and cook for 4 to 5 minutes over a medium flame, stirring occasionally to prevent burning.

Step 7: Add 2 cups of water and salt to taste. Mix nicely, cover, and cook to bring it to a boil. Add the fried eggs, cover the pan, and let it cook for 5 more minutes. Finally, add 1 tsp of crushed dry fenugreek leaves (Kasuri methi) and mix well.