Egg Manchurian came into my kitchen through a neighbour who used to make it for potlucks, and I was always curious about how she got those perfect little egg cubes that stayed intact in the gravy. Once she showed me the steaming trick, I started making it at least twice a month. The method is unusual but it works beautifully.
You beat the eggs with a pinch of salt, pour them into an idli plate, and steam them until they set firm. Once cooled, they cut cleanly into cubes that fry up with crisp edges and a tender centre. The whole thing feels a bit like making paneer at home, except faster and with no straining or pressing involved.
About the Recipe
Every ingredient here is something you probably already have. The cashew powder adds body to the gravy without needing cream, and the mutton masala gives it a deeper, meatier flavour that works surprisingly well with eggs. The whole process takes about 40 minutes from start to finish, including the steaming time.
I make this when I want something that looks like I put in effort but does not require me to stand at the stove the entire time. It reheats well too, so leftovers are actually worth saving.
Why you will love this recipe
The egg cubes hold their shape even after sitting in the gravy, which means you can make this ahead and it will not fall apart when you reheat it. The spice blend here is warming without being aggressive, and the cashew powder thickens the gravy just enough to coat the back of a spoon. I like how the fried edges of the egg soak up the masala while the centre stays soft.
It pairs well with plain rice or chapati, and because the eggs are steamed first, the dish feels lighter than a typical fried egg curry. The leftovers taste even better the next day once the spices settle in.
Egg Manchurian
Cooking Tips
Do not skip the cooling step after steaming. If you try to cut the eggs while they are still warm, they will crumble and lose their shape. Let them sit for at least 10 minutes. When frying the egg cubes, keep the heat at medium and do not move them around too much.
They need a minute or two on each side to develop a light crust. If your gravy looks too dry after adding the egg pieces, add a tablespoon of water at a time instead of pouring in too much at once. The consistency should be thick enough to cling but not pasty.
Top Tips
- Grease the idli plate lightly before pouring in the beaten eggs so they release easily after steaming.
- If you do not have an idli plate, use a shallow heatproof bowl that fits inside your steamer.
- Fry the egg cubes in batches if your pan is small. Crowding them will make them steam instead of crisping up.
- You can replace mutton masala with chicken masala or an extra half teaspoon of garam masala if that is what you have.
- The egg cubes can be fried a few hours ahead and kept at room temperature until you are ready to finish the gravy.
Serving and Storing Suggestions
This recipe serves three to four people as a main dish. The total prep and cooking time is about 40 minutes. Serve it hot or warm with chapati, roti, naan, or steamed rice. I usually pair it with a simple cucumber raita or sliced onions on the side.
Store leftovers in an airtight container in the fridge for up to two days. Reheat gently on the stovetop with a splash of water to loosen the gravy. The egg cubes will soften slightly but still hold their shape.
Similar Recipes
- Paneer Butter Masala
- Egg Kurma
- Chicken Manchurian
- Egg Bhurji
- Mushroom Masala
Nutrient Benefits
Eggs provide high quality protein and essential amino acids, which help with muscle repair and satiety. The cashews add healthy fats and a bit of magnesium, while the tomatoes and onions bring in vitamin C and fibre. The whole spices like cinnamon, cloves, and cardamom have anti inflammatory properties and aid digestion. Ginger and garlic are known for their immune boosting qualities. This dish is relatively low in carbohydrates if served with a small portion of rice or roti, making it suitable for those watching their carb intake.
Egg Manchurian
Ingredients
- 4 Eggs
- 2 Onions (big, ground)
- 2 Tomato (ground)
- 6 Cashewnuts (ground powder)
- 1 tsp Red Chilli Powder
- 1/2 tsp Mutton Masala Powder
- 1/2 tsp Garam Masala Powder
- 2 tsp Ginger Garlic Paste
- Cinnamon (a small piece)
- 2 Cloves
- 2 Cardamoms
- Coriander Leaves (few, chopped)
- Oil as required
- Salt as per taste
Instructions
- Break the eggs in a bowl and add a litle salt.
- Beat well.
- Steam cook this in a idli plate for 10 minutes and remove.
- Allow it to cool and then cut into small squares (or into desired shapes).
- Heat oil in a pan over medium flame.
- Fry the egg squares and keep aside.
- In a separate pan, heat a little oil.
- Add cinnamon, cloves, cardamoms and fry for 45 seconds.
- Add the ground onions and fry till the raw smell disappears.
- Add the tomato paste, ginger garlic paste, red chilli powder, mutton masala powder, garam masala powder and salt.
- Mix well and cook for 5 minutes, stirring from time to time.
- Sprinkle a little water and cover the pan with a lid.
- Cook for 2 minutes and then add the fried egg pieces.
- Garnish with coriander leaves.
- Stir once and serve hot or warm.
- This can be served with chapati, roti or naan or with rice.
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Frequently Asked Questions
Can I skip the steaming step and just scramble the eggs instead?
Steaming is what gives you the firm cubes that hold their shape in the gravy. If you scramble them, the texture will be softer and the pieces will break apart when you mix them with the masala. The dish will still taste good but it will look more like egg bhurji.
My egg cubes turned rubbery after frying. What went wrong?
You either steamed them for too long or fried them on very high heat. Ten minutes of steaming is enough. If they cook longer, they toughen up. When frying, keep the flame at medium so the outside crisps without drying out the inside.
Can I make the gravy spicier without adding more chilli powder?
Yes. Add a finely chopped green chilli along with the ginger garlic paste, or use a pinch of black pepper at the end. Both will lift the heat without making the colour darker or the gravy too sharp.
How do I store the fried egg cubes if I want to prep them ahead?
Let them cool completely after frying, then keep them in an airtight container at room temperature for up to four hours. If you need to store them longer, refrigerate them and bring them back to room temperature before adding to the gravy.
The gravy looks oily and separated. How do I fix it?
This usually happens if the onions and tomatoes are not cooked down enough before adding the spices. Stir in a tablespoon of cashew powder mixed with a little water and simmer for another two minutes. It will emulsify the gravy and bring it back together.
Note: image is for illustration purposes only and not that of the actual recipe.
1 comment
Good.