Egg Masala Recipe

Egg Masala is a popular Indian Curries
Author :
 
On :
Wednesday, 20 January, 2016
Category :
Non-Vegetarian
Course :
Curries
Cuisine :
Indian
Technique :
Stewed
Difficulty :
Medium
Servings :
Serves 6
RATINGs :
Rated 3 based on 100 votes
3

Egg Masala is a delicious Indian recipe served with rice or chapati.This recipe is of gravy consistency and is popularly served in the restaurants of Kerala.

Ingredients

  • 6 - large eggs
  • 1.5 - onion, finely chopped
  • 1.5 - tomato, finely chopped
  • 1.5 tbsp - - oil
  • 1/4 tsp - Cumin seeds
  • 1 - Bay Leaf
  • 2 - Red Chilli
  • Salt - to taste
  • 1 or 2 pinches - Turmeric powder
  • 1 tsp - cumin powder
  • 2 tsp - - chilli powder
  • 3 tsp - coriander powder (coarsely ground)
  • 1/4 tsp - Garam Masala
  • 1 tsp - ginger-garlic paste
  • 1.5 cups - water
  • 1 tbsp - Coconut Milk (thick)
  • Coriander leaves - a few sprigs
  • 1 tsp - kasuri Methi (optional, but recommended)
  • How to Make Egg Masala:

    1. In a pressure cooker, add some water (around 2 cups), eggs and 1/4 tsp of salt and pressure cook up to 3 whistles.
    2. Open the lid after the steam releases.
    3. Peel the egg shell and create small slits around the egg (4-5 slits).
    4. This helps the curry to penetrate into the eggs.
    5. To make the sauce:
    6. In a sauce pan or a kadai, pour 1.5 tbsps of oil.
    7. When it is hot, add 1/4 tsp of cumin seeds, 1 bay leaf.
    8. Let the cumin seeds splutter.
    9. On a medium flame, add 1 cup of finely chopped onions.
    10. Saute for 10-12 minutes or until it shrinks and turns golden brown.
    11. You can add turmeric powder as you saute.
    12. Add 1 or 2 tbsp of water if the onion sticks to the pan.
    13. You can even add some salt to help the onion shed some moisture.
    14. Add 1 cup (little less) of finely chopped tomatoes and saute for another 5-6 minutes until it turns mushy and blends nicely with the onion.
    15. Now add the spices (cumin powder, coriander powder, chilli powder) and fry for 2 minutes.
    16. Add 1 tsp of ginger-garlic paste and saute for 3-4 minutes until the raw smell disappears.
    17. Now add 1.5 cups of water and cook for 10 minutes on a low flame covered with lid.
    18. Add 1/4 tsp of garam masala, 1 tbsp of coconut milk and cook for 5 more minutes on a low flame.
    19. Create small slits on the egg and add it to the gravy.
    20. Cook for 5 minutes in medium low flame.
    21. Garnish with chopped coriander leaves, kasuri methi (optional) and serve with rice or rotis.
    22. Recipe courtesy: Food for 7 Stages of Life



     

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