Egg curry masala powder is a mixture of black pepper and several other whole spices, perfectly roasted and ground to a fine powder.
Adding this powder will add a burst of flavor to your ordinary egg curry and make it extraordinarily delicious. Continue reading my simple recipe to know the steps.
KEY TAKEAWAYS
- Egg curry masala powder made at home taste and smells much better in comparison to the store-bought variant, and it can be customized according to taste preference.
- This powder can enhance the taste of a range of egg preparations apart from the traditional egg curry, such as masala omelette, eggs egg bhurji or scrambled eggs, vegetable and egg korma, the filling for egg paratha, egg chaat, potato and egg curry, egg kofta, as well as egg biryani.
- The freshness of this masala powder is best preserved in an airtight glass container, stored in a cool, dark place. Avoid refrigeration to prevent moisture creating clumps and spoiling the powder.
- Egg curry masala powder tastes bold and warm, offering a spicy kick and balanced richness to the egg curry. The slight smokiness and complex flavor of the spices adds an umami boost to other dishes as well.
- While a store-bought egg curry powder is a quick alternative, garam masala powder, tandoori masala powder, and Madras curry powder will offer a similar taste as egg curry masala powder.
How to Make Egg Curry Masala Powder? (Step by Step Guide with Images)
Step 1: Take a non-stick frying pan and heat it on a low flame on your gas stove. When it is hot, put 1 tsp of black peppercorns, 1 tsp of cloves, 4 small pods of green cardamom, 1 tsp of small cinnamon sticks, 2 pieces of bay leaves, 3 pieces of star anise, 2 medium pieces of dry red chilies, 1 tsp cumin seeds, and 1 tsp of fennel seeds in it.
Step 2: Stir the spices continuously so that it does not get burnt and is dry roasted nicely.
Step 3: When you smell the nice aroma of roasted spices and it is roasted nicely, turn the flame of the gas stove off. Now, add the dried fenugreek leaves to it.
Step 4: Stir it for some time.
Step 5: Check that everything is roasted nicely and you can notice a slight change in the color.
Step 6: Transfer the ingredients onto a plate. Set it aside so that the spices cool off completely.
Step 7: Now, take a clean and dry grinder.
Step 8: Transfer the cool spices into the grinder.
Step 9: Grind them into a fine powder. Transfer it to a plate.
Step 10: Now add ½ tsp of asafetida powder and 1 tsp of chaat masala powder to it.
Step 11: Mix them nicely.
Step 12: Your egg curry masala powder is finally ready for use.
Recipe Card
Egg Curry Masala Powder
Ingredients
- 1 tsp Black pepper
- 1 tsp Cloves
- 4 pieces Green cardamom
- 1 tsp Cinnamon small stick
- 2 pieces Bay leaves
- 3 pieces Star anise
- 2 pieces Dry red chili medium
- 1 tsp Cumin seeds
- 1 tsp Fennel seeds
- 1 tsp Dried fenugreek leaves (Kasturi methi leaves)
- ½ tsp Asafetida powder
- 1 tsp Chaat masala powder
Instructions
- Take a non-stick frying pan and heat it on a low flame on your gas stove. When it is hot, put 1 tsp of black peppercorns, 1 tsp of cloves, 4 small pods of green cardamom, 1 tsp of small cinnamon sticks, 2 pieces of bay leaves, 3 pieces of star anise, 2 medium pieces of dry red chilies, 1 tsp cumin seeds, and 1 tsp of fennel seeds in it.
- Stir the spices continuously so that it does not get burnt and is dry roasted nicely.
- When you smell the nice aroma of roasted spices and it is roasted nicely, turn the flame of the gas stove off. Now, add the dried fenugreek leaves to it.
- Stir it for some time.
- Check that everything is roasted nicely and you can notice a slight change in the color.
- Transfer the ingredients onto a plate. Set it aside so that the spices cool off completely.
- Now, take a clean and dry grinder.
- Transfer the cool spices into the grinder.
- Grind them into a fine powder. Transfer it to a plate.
- Now add ½ tsp of asafetida powder and 1 tsp of chaat masala powder to it.
- Mix them nicely.
- Your egg curry masala powder is finally ready for use.
Notes
- Freshness of the whole spices is the key to the taste and flavor of the egg masala powder curry. So, buy fresh and top-quality spices only to make this powder at home to get the authentic flavor.
- I would suggest you to roast the whole spices always before grinding. This adds to the flavor due to the release of the natural oils in the whole spices.
- Make sure you do not over-roast the spices. This will render a bitter taste the powder. Keep the flame low, stir continuously, and remove the spices when you notice a slight change in color and smell the natural aroma.
- Let the spices sit for some time to cool down completely. Do not skip this step as it is crucial to achieve a smooth texture of the powder. A little warmth can spoil the texture due to clumping.
- Add the chaat masala powder and asafetida to the ground powder in the end. This will add a distinct taste to the final masala powder.
