Egg curry masala is an outstanding delicious savory main course dish, which can be enjoyed with plain jeera rice, chapatti or any kind of biryani dishes. The exotic flavor that the dish gets from the mint leaves is exquisite and the Kitchen King masala or Garam masala adds more flavor to the recipe.
PREPARATION TIME: 20 MINUTES
COOKING TIME: 15 MINUTES
• 1 ½ – 2 tablespoons of Vegetable Oil
• 1 cup chopped Onions
• ¾ cup of ripe Tomatoes
• 1 Green Chili
• ½ teaspoon of Red Chili Powder (Lal Mirch Powder)
• ¾ – 1 teaspoon of Garam Masala or Kitchen King Masala
• 1 teaspoon of Ginger-Garlic Paste
• 2 tablespoons of Fresh Coconut or 12 Cashew nuts
• A pinch of Turmeric (Haldi)
• Salt as per taste
• 3 Boiled Eggs
• ¼ cup of chopped Fresh Mint or Coriander Leaves
• ½ teaspoon of Cumin seeds (Jeera)
• 1 Bay leaf (Tej Patta) or a few Spring Curry Leaves
• 3 cloves
• 2 cardamom
• 1 inch of cinnamon stick
• ½ teaspoon of Mustard
HOW TO PREPARE:
For the Boiled Eggs:
1. First, boil the eggs in a pan, for about 15 minutes.
2. Then, strain the water and put them in cold water for another 5 minutes.
3. Now, take them out of the water and peel the shell off. Set aside.
For the Curry Masala:
4. While you put the eggs to boil, take the cashews and grind them into a fine powder. Then, take half a cup of warm water and soak the ground cashews in it to make a fine paste and set aside. If you are using the coconut, then blend it into a smooth paste.
5. Next, pour a little oil in a deep fry pan, then add cumin, cloves, cardamom, bay leaf, and cinnamon stick and let them splutter.
6. Now add onions and salt and fry until they turn golden brown or caramelized.
7. Then add ginger-garlic paste and chopped green chili, and sauté till it leaves a nice fragrant.
8. Then, add tomatoes, and fry until it becomes mushy and separates oil from the gravy.
9. Now, add turmeric powder, chili powder, and garam masala or kitchen king masala. Fry further for another 5 minutes.
10. Next, pour the cashew or coconut paste into the gravy and fry till the oil is separated again.
11. Now, add the boiled eggs, mint and coriander leaves and stir for 2 minutes.
12. Then add water up to the level of eggs, good enough for the eggs to dip in, and boil the curry until it thickens.
13. Garnish with fresh curry or coriander leaves and serve hot with rice or chapatti.
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