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Easy Egg Masala Fry | Hyderabadi Ande ka Khagina

Santosh Allada
Hyderabadi Egg Masala fry is one of the most delicious, simplest, and quickest egg dishes. All you need is eggs, onions, basic spice powders, and herbs. Gets ready in less than 2o minutes, you can serve it as a punchy breakfast with toast, or have it in lunch or dinner.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast, Side Dish
Cuisine Hyderabadi
Servings 1 person


  • 2 Eggs
  • 1 tbsp Oil
  • 1/4 tsp Cumin seeds
  • 1 large Onion chopped or sliced
  • 1 tsp Ginger-garlic paste
  • 1/4 tsp Turmeric powder
  • 1-2 tsp Red chili powder
  • 1/2 tsp Coriander powder
  • 1/4 tsp Cumin powder jeera powder
  • 1/2 tsp Tandoori masala
  • Salt to taste
  • 2 tbsp Coriander leaves
  • 1 tbsp Mint leaves pudina
  • 1/8 cup Water


  • Heat oil in a pan. When hot, add cumin seeds and let them crackle.
  • Add chopped onions and green chilies. Saute the onions till they turn soft.
  • Add ginger-garlic paste and saute till the raw smell goes away.
  • Turn the flame to low and add spice powders – turmeric powder, red chili powder, coriander powder, tandoori masala, and salt. Saute for 5 seconds.
  • Add little water and mix well. Next, add mint and 1 tbsp coriander leaves.
  • Cook till masala thickens a bit and oil separates.
  • Crack open the eggs (one besides the other leaving a little gap) into the masala.
  • Cook the eggs for a few minutes on low flame.
  • Gently stir. Let there be large lumps of eggs and continue to cook on low flame.
  • Gently stir again and cook till the eggs are cooked well and some oil sizzle on the sides of the pan.
  • Finally, add coriander leaves and mix. Switch off the flame.
  • Egg Masala Fry is ready. Serve hot with roti or rice.


If you prefer less spicy, reduce the amount of red chili powder.
For bright red color, add kashmiri red chili powder.
Do not fry the eggs in the masala for a long time, it may turn rubbery.