Super quick and delicious Egg Pepper Fry recipe with detailed step by step pictures. Easy Egg Pepper Masala – best recipe to serve as side dish with rice, pulao, biryani or Indian bread.
Egg Pepper Fry is a spicy, delicious masala curry recipe made with hard-boiled eggs. It has a very distinctive pepper flavor from the addition of black peppercorn and other spices. It is a semi-gravy that works absolutely well as a side dish to any variety rice or Indian bread.
Jump to:
Black pepper is considered healthier than chillies, as it has many medicinal properties too. Apart from providing heat to the dishes that it is added to, it does not cause any internal damage unlike chillies. The heat from black pepper hits a bit slowly and that also makes it work the best to flavor side dishes! In this egg pepper masala, although a lot of other Indian spice powders are also used, one can taste the black pepper powder distinctly. For plain and simple rice recipes like Veg Pulao or Vellai Biriyani, this egg masala tastes brilliant.
Key Ingredients
Hard Boiled Egg is the main ingredient for making this egg pepper masala recipe.
Black Pepper Powder is one the essential and key ingredients for making this spicy egg curry recipe.
Masala is made from Chopped Onions & Tomatoes cooked to a mushy consistency.
Other spice powders like Kashmiri Red Chilli Powder, Coriander Powder, Cumin Powder & Turmeric Powder are also used.
The pepper fry masala is also flavored with Fresh Curry Leaves and Ginger Garlic Paste.
For full list of ingredients and exact measurements, check the recipe below.
Tips & Important Notes for Making Egg Pepper Fry
Egg Pepper Masala is a simple and easy beginner-friendly recipe that can be made in a jizzy. There are not more than a few recipe steps and with below notes & tips, you can make it perfectly!
To perfectly hard boil eggs, drop them gently in boiling water and cook for 12 mins. Remove from heat and run them in cold water. After resting for a few minutes in cold water, you should be able to peel off the egg shells easily.
The onions should get to the golden brown stage while frying them on low flame. Similarly the tomatoes should be cooked to a mushy consistency and only then the gravy will come together really well.
The spice powders should be cooked on low flame for not more than a minute or two, to take away the raw smell but at the same time if cooked for long, it can burn them impacting the overall taste.
Always chop the eggs into halves for this egg pepper fry recipe as it coats the eggs properly and makes the masala fry flavorful.
Substitutions & Variations
In the place of eggs, paneer or mushrooms or any other meat can also be added. Adjust the cooking time accordingly depending on the replaced ingredient.
Adjust the amount of spice powders depending on the spice preference. Additionally slit green chillies can also be added for extra heat in the recipe.
Storage & Serving Suggestions
Egg Pepper Fry is best served hot or warm as a side dish for any pulao recipes, variety rice recipes or with biriyani recipes. It can also be served alongside any Indian bread or dosai too. Although it stays well for a day when left at room temperature, it is better to consume it in a few hours and not recommended to refrigerate as the eggs can taste weird after reheating.
Similar Recipes
Egg Pepper Fry Recipe with Step by Step Pictures
In a heavy pan heat 1 tablespoon oil and add ½ teaspoon cumin seeds. As they splutter, add a sprig of fresh curry leaves.
Now add 1 large onion finely chopped. Fry on low flame for 4-5 mins.
As the onions turn golden brown, add ½ teaspoon ginger garlic paste. Fry for 2 mins until the raw smell is gone.
Next add 1 small tomato finely chopped and cook on low flame for 3-4 mins until the tomatoes are mushy.
Add the spice powders – ½ teaspoon black pepper powder, ½ teaspoon Kashmiri red chilli powder, ½ teaspoon coriander powder, ¼ teaspoon cumin powder, ¼ teaspoon turmeric powder and salt as needed.
Cook for a minute or two on low flame and then add ~¼ cup of water.
Cook the masala for 3-4 mins on medium flame until the oil begins to ooze out from the sides.
Chop 3 hard-boiled eggs in halves and add it to the masala.
Gently mix them well so that the masala is coated on the eggs. Garnish with 1-2 tablespoon finely cilantro/coriander leaves. Remove from heat.
Serve hot or warm with pulao, biriyani or Indian bread.
Recipe Notes
- Adjust spices as per preference.
- You can use the same recipe for upto 4 hardboiled eggs.
- If you want to make gravy, add ¼ cup of water extra to adjust the consistency of the curry.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
📖 Recipe
Egg Pepper Fry | Egg Pepper Masala
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 1 Large Onion Finely Chopped
- 1 Small Tomato Finely Chopped
- 3 Hard Boiled Eggs
- ½ teaspoon Ginger Garlic Paste
- 1 tablespoon Oil
- ½ teaspoon Cumin Seeds
- ½ teaspoon Kashmiri Red Chilli Powder
- ½ teaspoon Coriander Powder
- ¼ teaspoon Cumin Powder
- ½ teaspoon Black Pepper Powder
- ¼ teaspoon Turmeric Powder
- 1 Sprig of Fresh Curry Leaves
- 1-2 tablespoon Finely Chopped Cilantro/Coriander Leaves
- Salt as needed
- Water as needed
Instructions
- In a heavy pan heat 1 tablespoon oil and add ½ teaspoon cumin seeds. As they splutter, add a sprig of fresh curry leaves.
- Now add 1 large onion finely chopped. Fry on low flame for 4-5 mins.
- As the onions turn golden brown, add ½ teaspoon ginger garlic paste. Fry for 2 mins until the raw smell is gone.
- Next add 1 small tomato finely chopped and cook on low flame for 3-4 mins until the tomatoes are mushy.
- Add the spice powders – ½ teaspoon black pepper powder, ½ teaspoon Kashmiri red chilli powder, ½ teaspoon coriander powder, ¼ teaspoon cumin powder, ¼ teaspoon turmeric powder and salt as needed.
- Cook for a minute or two on low flame and then add ~¼ cup of water.
- Cook the masala for 3-4 mins on medium flame until the oil begins to ooze out from the sides.
- Chop 3 hard-boiled eggs in halves and add it to the masala.
- Gently mix them well so that the masala is coated on the eggs. Garnish with 1-2 tablespoon finely cilantro/coriander leaves. Remove from heat.
- Serve hot or warm with pulao, biriyani or Indian bread.
Notes
- Adjust spices as per preference.
- You can use the same recipe for upto 4 hardboiled eggs.
- If you want to make gravy, add ¼ cup of water extra to adjust the consistency of the curry.
Comments
No Comments