Description
Tender boiled eggs smothered in a bold, buttery garlic-chili masala sauce.
Ingredients
Scale
- 6 large eggs
- 4 cloves garlic, finely minced
- 2 tbsp chili powder (adjust to taste)
- 3 tbsp butter or oil
- 1 small onion, finely chopped
- 1 tsp paprika
- ½ tsp turmeric
- ½ tsp black pepper
- Salt to taste
- 2 tbsp tomato paste
- ¼ cup water
- Fresh cilantro (optional garnish)
Instructions
- Boil eggs for 9–10 minutes, cool in ice water, peel, and set aside.
- Heat butter in a skillet over medium heat. Sauté garlic until fragrant and lightly golden.
- Add chopped onion and cook until soft and slightly caramelized.
- Stir in chili powder, paprika, turmeric, pepper, salt, and tomato paste. Cook until oil begins to separate.
- Add a splash of water to loosen into a thick, glossy masala sauce.
- Add peeled eggs and gently roll them in the sauce, simmering 3–5 minutes to absorb flavor.
- Spoon extra masala over the eggs and garnish with cilantro before serving.
Notes
- Adjust chili powder according to your spice preference.
- For a richer flavor, use ghee instead of butter.
- Serve with rice or bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 egg
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 186mg