Tangy Egg Masala


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
Ingredients :
4 Eggs
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
Method :
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.

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