Indian · main

Curried Egg Masala

Curried Egg Masala reads allium 5.0, richness 4.6 and salinity 3.7 on Palate's 0–10 flavor X-ray — a Indian main, about 45 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Allium 5.0 · Richness 4.6 · Salinity 3.7 · Herbaceous 3.3 · Umami 3.2 · Warm Spice 3.1 · Heat 3.1 · Sweetness 2.9 · Earthy 2.8 · Sourness 2.8 · Funk & Ferment 2.4 · Fruity 2.0 · Nutty 1.5 · Floral 1.5 · Bitterness 1.2 · Citrus 0.7

What's in it (15)

Time & effort: about 45 min (39 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 108.1 kcal, 6.6 g protein, 7.5 g fat, 3.4 g carbs

Dietary: Vegetarian · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (11 steps)

  1. Place the eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then cover, remove from the heat, and let stand 11 minutes.
  2. Drain and transfer the eggs to a bowl of ice water to stop the cooking, about 5 minutes, then peel and halve lengthwise; set aside.
  3. Heat the oil in a wide, deep skillet or Dutch oven over medium heat. Add the cumin seeds and cook until they sizzle and turn fragrant, about 30 seconds.
  4. Add the onion and cook, stirring often, until deeply golden brown at the edges, 9-10 minutes; this browning is where the curry's savoriness comes from, so don't rush it.
  5. Stir in the ginger and garlic and cook until fragrant, about 1 minute.
  6. Add the ground coriander, turmeric, ground cumin, and cayenne; cook, stirring constantly, until the spices smell toasted, about 30 seconds.
  7. Add the diced tomatoes and salt. Cook, mashing the tomatoes with a spoon, until the mixture darkens, thickens, and the oil separates at the edges, 6-7 minutes.
  8. Stir in the water, bring to a simmer, then remove the pan from the heat and whisk in the yogurt a spoonful at a time so it doesn't curdle.
  9. Return the pan to low heat and warm gently, without boiling, until the gravy is glossy and lightly thickened, 3-4 minutes.
  10. Nestle the halved eggs into the gravy, cut side up, spoon some gravy over the tops, and warm through over low heat, 3-4 minutes.
  11. Taste the gravy and adjust salt and cayenne, scatter with cilantro, and serve hot over rice.

Dishes with a similar flavor shape

Keep reading: what allium, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.