🍳 For Those “Bas Anda Hai” Kind of Days
We’ve all had those moments —
No meat. No mood. Just boiled eggs in the fridge and hunger knocking.
Enter Egg Masala:
The hero of lazy Sunday afternoons.
The savior of last-minute lunches.
The reason your rice and roti don’t feel lonely anymore.
It’s bold, spicy, and clings to the eggs like they were meant to be more than just breakfast.
🛒 What You’ll Need (Serves 3–4):
4–6 boiled eggs, peeled
2 medium onions, finely chopped
2 tomatoes, pureed or chopped
1 tsp ginger-garlic paste
1–2 green chilies, slit
1 tsp cumin seeds
½ tsp turmeric
1 tsp red chili powder
1½ tsp coriander powder
½ tsp garam masala
Salt to taste
2 tbsp oil
Fresh coriander, chopped
Optional: A dash of kasuri methi or cream to finish
🔥 How to Make It – Simple, Spicy, Satisfying
1. Prep the Eggs
Make tiny slits or poke holes in the boiled eggs with a fork (helps absorb masala).
You can lightly fry them in a tsp of oil + turmeric + chili powder for extra flavor.
2. Build the Masala Base
Heat oil. Add cumin. When it sizzles, add onions. Cook till golden.
Add ginger-garlic paste, green chilies. Sauté for a minute.
Now add tomatoes, turmeric, chili powder, coriander powder, salt.
Cook till oil separates and color deepens — this is your masala magic.
3. Bring the Anda In
Add the eggs, coat them well in the masala. Stir gently.
4. Curry It Up
Add ½ to 1 cup water depending on how thick you want the gravy.
Simmer 5–7 mins. Add garam masala (and kasuri methi or cream if using).
Garnish with coriander.
❤️ Why Anda Will Always Have a Place at the Table
It’s always there when you need it
It can go from basic to bold in one pan
It’s protein-packed but budget-friendly
Because Egg Masala never lets you down
The Pinch of Masala 