There are numerous ways of making Egg Masala & different styles too. The novelty of this lovely dish is that it tastes good even if you use few spices. Each time I make egg masala, egg curry, egg korma if always tastes different & unique. I like variety & the use of spices, condiments etc. in various combinations always surprise me! So today’s recipe is tangy due to the fresh Tomato. The queen of spices “Green Cardamom” adds a refreshing twist & the Curry Leaves add a distinct flavor to this dish. I enjoyed preparing this egg masala & I hope you will too. Enjoy! J
3 med. Onions (peeled & chopped)
1 tbsp. Kashmiri Chilli Paste
1 tbsp. fresh Garlic paste
1 tsp. fresh Ginger paste
¼ cup fresh Tomato puree
4 tbsps. Coriander pwd.
½ tsp. Cumin pwd.
½ tsp. Turmeric pwd.
1/3 tsp. Pepper pwd.
½ tsp. Garam Masala pwd.
A pinch of Sugar
5 tbsps. Vegetable Oil
A sprig of Curry Leaves
2 Green Cardamom (slightly bruised)
A handful of fresh Coriander Leaves (chopped roughly)
Water as required
Soak dry deseeded Kashmiri Chillies in hot water for about 20 mins., grind to paste. Keep asided for later use.
Boil eggs in a pan with sufficient water, ¼ tsp. salt & a dash of vinegar for about 10-15 mins. Cool in normal water, remove shell. Retain whole but make 4 slits on the eggs slightly, equidistant on the each egg or half them if you wish but make sure the yolk is intact.
Heat 3 tbsps. oil in a deep pan/wok/kadhai till hot.
Add 2 chopped onions & saute till soft & translucent.
Then add the tomato puree & saute till rawness disappears.
Add the ginger-garlic paste & cook till rawness disappears.
Add the red chilli paste & stir well. Cook till oil separates.
Cool the mixture & grind to a fine paste. Keep aside for further use.
In the same pan again heat 2 tbsps. oil till hot & saute one chopped onion till lightly brown. Add turmeric pwd. & the masala paste & saute well.
To this add sugar & all the above mentioned spice & masala powders .
Stir well to combine. Add 2 cups of water or as per desired consistency of the gravy.
The gravy should be sufficiently thick.
Cook the gravy for about 5 mins. on simmer. Adjust salt to taste.
When the gravy is sufficiently thick as desired then gently slide in the eggs.
Gently cover the eggs with the masala. Let it cook for a few mins. Keep the pan aside.
In a small pan or tempering pan heat about 2 tsps. of oil till hot.
Add the cardamom,curry leaves & let it splutter.
Pour this tempering on the egg masala & garnish with coriander leaves.
Serve hot with Indian bread or any bread of your choice.
You may serve with pulao/steamed rice/jeera rice.