Green Masala Egg Curry

Green masala egg curry is a loose interpretation of traditional egg curry which is cooked mostly in a tomato-onion base; here I am using my favorite green (can you guess) and mix of herbs to give that vibrant color, served with boiled eggs (courtesy of coupons from Davidson’s Safest Choice Eggs). The word ‘masala’ and ‘curry’ intimidates many people thinking it’s a complicated dish laced with many ingredients demanding a trip to the International or Indian grocery store…but this one is fairly simple with only one spice and made it under an hour. I wanted to serve green masala egg curry with soft-boiled eggs but in between cooking and preparing, eggs got cooked more than my liking but it was delicious nonetheless and a dish I see myself making again soon.



One of the great things  about green masala egg curry is that you can make the green masala curry base ahead of time and add eggs right before serving.It’s perfect for a light, refreshing lunch as well as brunch with a side of bread/naan or any grains of your choice.



Davidson’s Safest Choice Eggs are pasteurized in an all-natural warm water bath it is totally safe to eat them gently cooked and even raw because pasteurization eliminates the risk of Salmonella in eggs without changing the nutrition or flavor.
The vibrant color comes from a combination of spinach, mint, green chilies, and cilantro which you can use at your own discretion per your liking. Since I like minty/herby flavor a lot, my version of green masala curry was slightly dominated by mint (mint is a pretty potent herb) but use more/less of whatever you wish. Spinach is pretty mild but it lends a smooth texture to the overall dish while cilantro adds freshness.



The recipe is a two step process and a blender is your best friend. First blend greens together then mix in with your cooked tomato-onion masala mixture. You can either leave tomato onions chunky at this point for some texture or blend everything together again for a smooth curry base. I’d chose the latter.




See how the color changes after blending and simmering everything together? While all this is happening, you can cook your eggs now or later depending upon when you plan on eating green masala curry eggs.



I am still a little bummed about not serving with soft boiled eggs but the yolks were still creamy and not completely hard boiled. So I suggest you to try it with soft boiled eggs and let me know if you end up trying Green Masala Egg Curry (which I think  you should).



On a completely unrelated note, I normally don’t post on a Sundays (it’s meant for brunching and other meal planning things) but I received  coupons for free samples of Davidson’s Safest Choice Eggs mentioned in this post to enter a recipe contest which ends today. I am eligible to win prizes associated with the contest and I was not compensated for my time. Everyone knows how much I adore eggs around here so I was really excited to partake in this contest but boy, finding Davidson’s Safest Choice Eggs was not easy around where I live. There is a store locator on their website but not all stores listed there carries it so please call the store beforehand to save yourself a trip. [Tweet “Green Masala Egg Curry – Comforting Curry Under an Hour. #meatless”]

Green Masala Egg Curry
Serves: 4
  • 1 bunch spinach, rinsed and top trimmed
  • 6-8 mint leaves
  • 5-6 sprigs cilantro leaves
  • 1 green chili
  • 1 teaspoon garlic ginger paste
  • 1 tomato, chopped
  • 1/2 onion, sliced
  • 2 teaspoon cumin powder
  • 2 teaspoon neutral oil of your choice
  • 6 eggs, soft boiled or hard boiled per your liking
  • salt, pepper
  1. In a large pot, boil spinach until soft and save about 1/2 cup water for later use.
  2. In a blender, mix spinach, herbs, green chili, garlic ginger paste and 1/4 water until smooth and leave aside. This is a great time to taste and add more/less of your favorite herbs.
  3. In a cast iron skillet or a regular skillet, heat oil over medium heat and fry onion till slightly brown and add tomatoes until slightly soft. Season it with salt, pepper, and cumin powder and let it cook for few minutes.
  4. Add onion, tomato masala mixture to the blender and puree everything together until smooth.
  5. Add everything back to the skillet and gently simmer for 1-2 minutes.
  6. Meanwhile you can boil eggs for the curry or store curry for later use.
  7. Simply slice boiled eggs and top it on curry and serve it.

Dixya Bhattarai

Dixya Bhattarai

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