Written recipe for Egg masala curry
Prep time: 15 mins
Cooking time: 30 mins
• Boiled eggs 8 nos.
• Oil for shallow frying
• Turmeric ½ tsp
• Oil 3 tbsp
• Whole spices:
1. Cumin seeds (jeera) 1 tsp
2. Cloves 3-4 nos.
3. Cinnamon 1 inch
4. Whole red chilli 1 no.
5. Green cardamom 2-3 nos.
• Onions 3-4 medium size (chopped)
• Ginger garlic paste 2 tbsp
• Tomato puree of 3-4 medium size tomatoes
• Green chillies 1-2 nos. (slit)
• Powdered spices:
1. Turmeric powder 1/4th tsp
2. Coriander powder 1 tbsp
3. Red chilli powder
4. Fennel powder (saunf powder) 1 tsp
• Salt to taste
• Hot water as required
• Garam masala 1 tsp
• Kasuri methi 1 tsp
• Fresh coriander leaves 1 tbsp (chopped)
• Poke the boiled eggs with a toothpick.
• Set a pan on medium heat, add oil and turmeric powder, shallow fry the poked boiled eggs from all sides until the outer layer is crispy. Remove it on an absorbent paper.
• For the gravy preparation, set a deep pan or wok n medium heat, add oil and whole spices and sauté it for minute.
• Add the onions and cook until light golden brown, add ginger garlic paste and sauté for about 1-2 minutes.
• Add tomato puree and green chillies, cook until oil separates, add powdered spices and mix well, cook for 2-3 minutes.
• Add salt to taste and add little hot water if the masala gets too dry, mix well and cook for 5-6 minutes.
• You can adjust the quantity of water depending on how thick or thin you want your masala gravy to be, continue to cook for 5-6 minutes while stirring. Check for seasoning.
• Add the fried eggs to the masala gravy and cook further for 3-4 minutes on medium flame.
• Add garam masala, kasuri methi and freshly chopped coriander leaves, mix well with light hands without damaging the eggs and cook for 2-3 minutes.
• Your egg masala curry is ready to be served, serve hot with roti or paratha of your choice.
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