Egg masala is a spicy, flavorful recipe. As eggs are the most versatile ingredient. It can be used to make many delicious dishes. Eggs are the common and cheapest source of protein and also the best thing is eggs are the favorite food of kids. So it can be consumed on a daily basis. This egg masala is a recipe that you can make quickly and still can serve restaurant style curry to your family. It has a handful of spices that blend together with the tanginess of tomatoes, which gives you a full flavor. Unlike other recipes we do not use hear cashews or watermelon seeds, rather we use egg yolk which thickens the gravy as well as gives it a creamy texture. So this egg masala is a must try recipe which best goes with chapatis. You can also serve it with plain rice or roti.
Ingredients:
4 boiled eggs
2 boiled egg yolks
1 green chilli
1 large onion chopped
2 medium tomatoes chopped
1 1/2 tbsp ginger garlic paste
2 tsp kashmiri red chilli powder
1 1/2 tsp turmeric powder
1/2 tsp cumin powder
1 tsp cumin seeds
1 tsp coriander powder
salt as per taste
coriander leafs
oil
Method:
Slightly slit the eggs. Marinate the eggs with 1/2 tsp red chilli powder, 1/2 tsp turmeric powder, salt, cumin powder, mix properly. Keep aside for 15 minutes.
Shallow fry the eggs untill they turn golden brown.
Heat a kadai. Put oil. Add cumin seeds, green chilli and chopped onion. Saute till onion gets soften.Add turmeric powder, red chilli powder, ginger garlic paste.
Saute for 2 min. or until the raw aroma of ginger garlic gone. Add tomatoes. Add little salt. Cover and cook till the tomatoes get soft. Turn off the flame and let it cool down.
Now grind the mixture into a smooth paste. Again heat the same kadai and put oil. Add the mixture.Keep the flame medium-low. Add 1/2 cup water and bring it to a boil. Now crushed the yolks and add to the gravy.
Cover it and boil it for 10 minutes. Adjust the thickness of the gravy as per your taste. I prefer to keep it more thick. Add coriander leaves. Serve hot with steamed rice.
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