Masala Egg Recipe Spicy Egg Masala Recipe How To Make Spicy Egg Curry
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Ingredients Serves 6
* 6 eggs (hard boiled). I used chicken eggs. Add 2 mins more cooking time for boiling duck's eggs.
* 340 gm onion, used 40 gm from it to puree in blender
* 15 gm/ 4 to 5 cloves of garlic or 1/2 tbsp finely grated garlic
* 8 gm ginger/ 1 inch length
* 250 gm/ 2 medium red tomatoes
* 2 green chillies (optional)
* 60 gm/ 2 heaped tablespoons plain unflavored yogurt
* 190 gm /1 medium capsicum of any color
* 1/2 tsp turmeric powder
* 2 tsp kashmiri red chilli powder. Please add less to start with.
* 2 teaspoons ground coriander (dhania powder)
* 1 tsp garam masala powder
* 1 tbsp level besan (gram flour) optional
* 1 dry bay leaf
* 2 green cardamoms
* 1 small cinnamon stick
* 1 cup hot water. You can add 1/2 cup more if you wish to have more gravy
* chopped coriander stem and leaves
* 5 tablespoons oil. Please adjust proportion according to preference
* 1 & 1/2 tsp salt or as per taste
Method
* Boil eggs and peel the shells. With a knife make light slits around each egg
* Add ginger, quarter of an onion, tomatoes, yogurt, besan and puree to a smooth paste.
* Heat oil in a pot and add dry bay leaf, green cardamoms, cinnamon stick
* Add finely chopped onion and fry on medium high heat till they become slightly browned
* add finely grated garlic and stir for a few seconds
* add blended paste. I added a 4 tablespoons of water to my blender jar to rinse it out
* add turmeric powder, chilli powder, coriander powder, stir.
* cover on low heat for 7 mins. Do not forget to come back to it very frequently and stir to ensure that nothing is sticking at the bottom
* in the meantime heat oil in a pan, add the eggs along with an eighth of a teaspoon each of turmeric and chilli powder.
* rotate the pan on medium low heat till the eggs get coated with the spice powders
* fry the eggs on medium low heat till they start getting little red. Over frying will make the eggs rubbery
* Take out the fried eggs and add chopped bell pepper (capsicum)
* fry the capsicum on medium high till they get a little color along the edges. Take them out into a bowl
* After 7 mins add salt to the gravy base along with hot water and garam masala powder
* when gravy comes up to a boil add the eggs and fried capsicum. Cover it for 5 mins
* Uncover, add chopped stems of coriander and whole green chillies. Cover again for 2 to 3 mins
* add chopped coriander leaves
* give 30 mins standing time before serving. The flavors get better the more it sits
* serve it with rice/roti/paratha/naan
* can store in refrigerator for 3 to 4 days
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