This egg masala was not a planned recipe, I started with a plan to make simple onion tomato masala with some Indian spices but ended up making this finger licking good creamy gravy that was super delicious.
Usually when the vegetables are out of stock I cook something with eggs. This creamy egg masala is a perfect spicy dish to go with any Indian flat bread or flavored rice. I made it quite spicy but you can adjust the amount of spice according to your taste.
So let's get started with boiling the eggs.
Ingredients:
Boiled Eggs: 6
Oil: 2tbsp
Cumin seeds: 1/2 tsp
Garlic: 6-7 cloves
Ginger: 1 inch
Green Chillies: 2
Medium Onion: 3
Medium Tomato: 2
Cumin powder: 1 tsp
Coriander powder: 1 tbsp
Red chilli powder: 2 tsp
Turmeric: 1/4 tsp
Garam Masala powder: 1/2 tsp
Boiled Eggs: 6
Oil: 2tbsp
Cumin seeds: 1/2 tsp
Garlic: 6-7 cloves
Ginger: 1 inch
Green Chillies: 2
Medium Onion: 3
Medium Tomato: 2
Cumin powder: 1 tsp
Coriander powder: 1 tbsp
Red chilli powder: 2 tsp
Turmeric: 1/4 tsp
Garam Masala powder: 1/2 tsp
Kasoori methi(dried fenugreek leaves): 1 tsp
Cooking cream: - 2-3 tbsp
Salt to taste
Coriander leaves for garnish
Method:
1. Boil water in a pot and add salt to it drop in eggs slowly and cook for 10-12 minutes. Drain the water from pot and pour cold water on it and peel the eggs after 5 mins, cut into half and keep aside.
2. Thinly slice onions, garlic and ginger, chop tomatoes and slit green chillies and keep aside.
3. Heat oil in a pan, add cumin seeds and saute for 30 seconds. Add garlic and ginger and saute until the oil is fragrant.
4. Mix in sliced onion and green chilles and cook until the onions turn translucent. We do not need to brown the onions.
5. Add in chopped tomatoes, salt, red chilli powder, turmeric, coriander and cumin powder and mix well. let it cook on medium flame until the oil separates.
6. Add cream and a little water (Adjust according to the gravy needed) and bring to boil.
7. Sprinkle garam masala and crushed kasoori methi and mix well. Add boiled eggs, cover and cook for 2 mins and turn off the flame. Let the flavors sync in for 5 mins. Serve with roti/chapathi or any flavored rice.
Notes:
1. You can skip the cream and continue with next steps for simple onion tomato gravy masala.
Cooking cream: - 2-3 tbsp
Salt to taste
Coriander leaves for garnish
Method:
1. Boil water in a pot and add salt to it drop in eggs slowly and cook for 10-12 minutes. Drain the water from pot and pour cold water on it and peel the eggs after 5 mins, cut into half and keep aside.
2. Thinly slice onions, garlic and ginger, chop tomatoes and slit green chillies and keep aside.
3. Heat oil in a pan, add cumin seeds and saute for 30 seconds. Add garlic and ginger and saute until the oil is fragrant.
4. Mix in sliced onion and green chilles and cook until the onions turn translucent. We do not need to brown the onions.
5. Add in chopped tomatoes, salt, red chilli powder, turmeric, coriander and cumin powder and mix well. let it cook on medium flame until the oil separates.
6. Add cream and a little water (Adjust according to the gravy needed) and bring to boil.
7. Sprinkle garam masala and crushed kasoori methi and mix well. Add boiled eggs, cover and cook for 2 mins and turn off the flame. Let the flavors sync in for 5 mins. Serve with roti/chapathi or any flavored rice.
Notes:
1. You can skip the cream and continue with next steps for simple onion tomato gravy masala.
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