22/02/2026
Nati Style Egg Masala Step-by-Step Method Of Cooking
Nati Style Egg Masala — Required Ingredients (Full Details)
🥚 Main ingredients
Eggs — 4–6, boiled & peele
Onion — 2 medium, finely chopped
Tomato — 2 medium, finely chopped
Green chilies — 2, slit
🌿 Tempering & aroma
Mustard seeds — ½ tsp
Curry leaves — 1 sprig
Ginger-garlic paste — 1 tbsp
🌶 Spice powders
Turmeric powder — ¼ tsp
Red chili powder — 1–1½ tsp (adjust spice level)
Coriander powder — 1 tsp
Garam masala — ½ tsp
Crushed black pepper — ¼ tsp
Salt — to taste
🛢 Cooking base
Oil — 2–3 tbsp
Water — ¼ cup (for simmering if needed)
🌱 Finishing
Fresh coriander leaves — 2 tbsp, chopped
Optional drizzle of oil/ghee — for shine & flavor
My Home Style Nati Style Egg Masala — Step-by-Step of Cooking
Step 1 — Prepare the eggs
Boil eggs until firm, peel them gently, and make light slits so the masala can soak in. Heat a little oil and lightly roast the eggs with turmeric and chili powder until golden.
Step 2 — Build the flavor base
Heat oil in a pan. Add mustard seeds, curry leaves, and chopped onions. Sauté until onions turn deep golden and slightly caramelized — this creates the rich Nati flavor.
Step 3 — Spice roasting
Add ginger-garlic paste and cook until aromatic. Mix in chili powder, coriander powder, turmeric, garam masala, and a pinch of salt. Roast until oil begins to separate and spices smell bold.
Step 4 — Tomato masala
Add finely chopped tomatoes. Cook until soft and jammy, blending fully with the spices to form a thick masala paste.
Step 5 — Combine eggs
Add the roasted eggs into the masala. Gently coat them so the gravy clings to every surface.
Step 6 — Simmer for depth
Splash a little water if needed. Cover and simmer 3–5 minutes so the eggs absorb the spice flavors.
Step 7 — Finish Nati style
Add crushed pepper, fresh coriander, and a final drizzle of oil for shine. Cook briefly until thick, glossy, and aromatic.
Step 8 — Serve hot
Serve sizzling hot with roti, rice, or dosa — rich, spicy, and village-style comforting.
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