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    Birama Vignesh
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    Egg masala

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    4 views2 pages

    Egg Masala

    Uploaded by

    Birama Vignesh

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 2

    EGG MASALA

    Spicy egg masala gravy that goes great as a side dish with biryani, chapathi, pulao. This is
    a simple recipe to which you can make some variations to suit your taste like spices and
    herbs.

    For best results follow my detailed step-by-step photo instructions and tips.
    © Swasthi's Recipes - www.indianhealthyrecipes.com

    Prep Time Cook Time Total Time Servings Author


    20 minutes 15 minutes 35 minutes 3 Swasthi

    INGREDIENTS (1 CUP = 240ML )

    3 boiled eggs
    2 tbsp oil
    1¼ cup onions chopped (about 2 large)
    1½ tsp ginger garlic paste or fine chopped
    ¾ cup tomatoes ripe, chopped (about 2 large)
    1 to 2 green chili slit or chopped
    ½ to ¾ tsp red chili powder or paprika
    ¾ to 1 tsp garam masala or kitchen king masala
    1/8 tsp turmeric or haldi
    ½ tsp Salt
    ½ tsp kasuri methi (optional)
    2 tbsp mint or pudina leaves or coriander leaves or both
    3 tbsp curd or yogurt or coconut or 12 cashew nuts

    Spices
    1 bay leaf or 1 sprig curry leaves
    ½ tsp cumin or jeera
    3 cloves or laung (optional)
    2 cardamoms or elaichi (optional)
    1 inch cinnamon or dalchini (optional)

    HOW TO MAKE THE RECIPE

    Boiling eggs
    1. Pour 3 cups water to a pot. Gently place the rinsed eggs and boil on a medium heat. Cover the pot & boil until
    you see cracks on the eggs. Turn off the stove and rest the eggs for 10 mins. Discard the water & keep the
    eggs immersed in cold water to cool down.
    2. Then remove the shell. Pierce with a fork randomly to make some gashes. This helps the eggs to absorb the
    flavors.

    How to make egg masala


    1. Heat a pan with oil. Add cumin, bay leaf, cloves, cardamoms and cinnamon. Allow them to splutter.
    2. Add onions, sprinkle salt and fry till onions turn slightly brown or caramelize to enhance the aroma.
    3. Optional step - Skip this step if using yogurt. While the onions fry, make a fine paste of the cashews or
    coconut with some water. You can also blend together tomatoes and cashews.
    4. Add ginger garlic paste to the onions and saute till it becomes fragrant.
    5. Next add tomatoes, fry till they turn mushy.
    6. Add chili powder, turmeric and garam masala powder. Fry till it begins to smell good.
    7. Pour the yogurt or cashew paste or coconut paste, fry till the mix leaves the sides of the pan.

    Making egg masala gravy


    1. Add eggs, mint leaves, coriander leaves. Fry for 2 mins , preferably till you get a mint aroma.
    2. Pour water just enough to partially cover the eggs. Cook covered till the egg masala thickens.
    3. Sprinkle some kasuri methi if you have.
    4. Serve egg masala curry with rice, roti or paratha.

    NUTRITION (estimation only)

    Calories: 242kcal | Carbohydrates: 16g | Protein: 8g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 186mg | Sodium:
    648mg | Potassium: 414mg | Fiber: 4g | Sugar: 7g | Vitamin A: 590IU | Vitamin C: 21mg | Calcium: 80mg | Iron: 2.6mg

    Egg masala https://www.indianhealthyrecipes.com/egg-masala-curry-for-biryanichapathipulao/

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