Egg Masala is an absolute delight and a quick dish to prepare. In India, egg curry is prepared using the most common home-style curry recipes of that region. It is very easy to make when unexpected guests arrive as well as providing an acceptable protein curry for children.
Ingredients
- Eggs hard boiled 4
- Onion finely chopped 1 large
- Tomato paste 2½ tablepoons
- Cumin powder 1 teaspoon
- Coriander powder 1 teaspoon
- Turmeric powder ¼ teaspoon
- Chilli powder (optional) 1 teaspoon
- Garam masala 1 teaspoon
- Salt to taste
- Oil 3 - 4 tablepoons
- Coriander chopped for garnish
Instructions
- Hard boil eggs. Shell and cut into halves. Keep aside.
- Heat oil and fry onion till soft and brown.
- Add turmeric, chilli powder and tomato paste and fry for a couple of minutes. Instead of tomato paste, fresh tomato (1 large) can also be used.
- Add cumin powder, coriander powder and add a cup of water.
- Cook on medium heat for 3-4 minutes.
- Add salt and garam masala.
- Add little water and mix well.
- Add egg pieces and mix gently to coat the pieces with gravy.
- Add little more water and simmer for a couple of minutes.
- Add egg pieces and mix gently to coat the pieces with gravy.
- Add little more water and simmer for a couple of minutes.
- Arrange egg halves in a pan, yolks facing up.
- Garnish with coriander and serve hot with roti or rice.
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