Egg Masala Ghee Roast Curry

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Think egg curry can’t be indulgent? Think again.

This Egg Masala Ghee Roast Curry is rich, creamy, and full of bold spice, made incredibly simple with HeriMore’s Ghee Roast Curry Mix. No long prep, no grinding of masalas, just authentic flavour, ready in minutes.

Crafted with ingredients like garlic, curry leaves, fennel, and dry-roasted spices, the mix gives you that deep, traditional taste, all you have to do is add curd, water, and ghee. Yes, the ghee magic happens in your kitchen! That golden richness comes from what you add while cooking, giving you full control over the aroma and texture.

Whether you’re whipping up a cozy dinner for yourself or treating guests, this is one recipe that turns a humble egg into something unforgettable.

Ingredients:

4 Boiled Eggs
1 Tsp Red Chilli Powder (for coating)
1 Tsp Salt (for coating)
4 Tbsp HeriMore Ghee Roast Curry Mix
1 Cup Curd/ Dahi
1 Cup Boiling Water
4 Tbsp Ghee (2 Tbsp for the curry + 2 Tbsp for frying eggs)
Fresh Coriander Leaves for garnish

Prefer watching over reading?
Watch our step-by-step video and cook along — it’s easy, quick, and irresistibly delicious.

Instructions:

Step 1: Prep and Season the Eggs
Boil the eggs and let them cool slightly. Make 2–3 shallow slits in each egg for better flavour absorption. In a bowl, mix 1 tsp red chilli powder and 1 tsp salt. Roll the eggs in this mixture to coat them well, then set aside.

Step 2: Make the Curry Base
Boil 1 cup of water. In a large mixing bowl, add 4 tbsp HeriMore Ghee Roast Curry Mix. Pour the boiling water over it and stir until fully dissolved. Now add 1 cup of whisked curd and mix well to form a smooth, aromatic curry base.

Step 3: Cook the Curry
In a heavy-bottomed pan, heat 2 tbsp ghee on medium heat. Pour in the curry base and let it cook for 5–6 minutes, stirring occasionally until it thickens and the ghee starts to separate at the edges.

Step 4: Fry the Eggs
In a separate kadai, heat the remaining 2 tbsp ghee. Add the seasoned eggs and fry for 2–5 minutes, turning occasionally until golden spots appear. This step enhances both the texture and taste of the eggs.

Step 5: Combine and Simmer
Gently add the fried eggs into the simmering curry. Pour in the leftover ghee from the frying pan, it’s packed with flavour. Stir to combine everything well.

Step 6: Final Simmer
Cover the pan and let the curry cook for 5–10 more minutes on low flame. This lets the eggs soak up all the flavour. Add more water as needed to reach your desired consistency.

Step 7: Garnish and Serve
Garnish with freshly chopped coriander. Serve piping hot with soft parathas, jeera rice, or buttery naan.

Pro Tip: Don’t shy away from using high quality or homemade ghee generously in this recipe. It’s what gives ghee roast its signature aroma and deep flavour. For best results, always fry the eggs before adding them to the curry. It locks in flavour and gives them a beautiful, roasted bite.

Rich, aromatic, and oh-so-satisfying.

If you’ve been craving something luxurious without spending hours in the kitchen, this is it. HeriMore’s Ghee Roast Curry Mix brings slow-roasted flavour and spice depth in minutes, just add curd, ghee, and eggs. The result? A curry so flavourful and comforting, you’ll keep coming back for second helpings.

Ready in under 20 minutes. Packed with flavour. Made with love (and lots of ghee).
Try it once, and you’ll never make plain egg curry again.