Egg Masala Gravy
Ingredients:
Boiled and shelled eggs- 6
Turmeric Powder- 1/4 tsp
Red Chilli Powder- 1/4 tsp
Cumin seeds- 1 tsp
Green Chillies, chopped- 1-2
Onions, fine chopped- 2 medium (total around 150 gms)
Ginger, crushed- 1.5 tsp
Garlic, crushed- 2 tsp
Curd/Yogurt Spice Mix:
Whisked Curd/Yogurt- 4 tbsp
Turmeric Powder- 1/4 tsp
Red Chilli Powder- 1 tsp
Coriander Powder- 1 tsp
Garam Masala Powder- 1/2 tsp
Tomato Purée- 5 tbsp
Kasuri Methi (Fenugreek leaves), roasted and crushed- 1 tsp
Salt- 1 tsp
Refined Oil- 3 tbsp
Preparation:
Boil and shell the eggs. Add the turmeric and red chili powder and mix it to coat the eggs.
Now take a pan and fry the eggs on low heat for around 2-3 mins till golden. Set aside.
Chop the onions & the green chilies.
Peel and crush the ginger and garlic.
Preferably use readymade tomato purée available in stores alternatively blend 2 small red tomatoes and use that.
Dry roast the Kasuri Methi (Fenugreek leaves) and crush it with your hand when cool.
Methods:
Heat oil in a pan and add cumin seeds. Once it splutters, add the chopped green chilies and give a mix. - Add the chopped onions and add 1 tsp salt to taste. Fry on medium heat for 7-8 mins till light brown.
Now add the crushed ginger and garlic and fry on low heat for 2 mins.
Add the tomato purée and fry on medium to low heat for around 4 mins with a splash of water. Cook till oil separates.
Now lower the heat, add the curd/yogurt-spice mix and mix it well. Continue to stir and cook on low heat for around 3 mins till oil separates.
Add 150 ml water, mix and cover & cook on low heat for 5 mins till the gravy is cooked. - Now add the roasted Kasuri Methi(Fenugreek leaves, give a mix.
Take the fried eggs, make 2 cuts on each and add into the gravy.
Add 50 ml water and cover & cook on low heat for 3 mins.
Serve with rice or roti.
By: Spicy Eats
Developed by: Brin Xu