This Egg Masala recipe is a quick and easy recipe to try when you are in a mood to eat eggs in an Indian way! Do try this recipe and enjoy💓
SERVES: 5
INGREDIENTS:
Eggs: 5 no.s
Tomatoes: 2-3 no.s, chopped
Onions: 2 large-sized ( thinly sliced)
Green chili: 2 no.s, slitted
Capsicum: 1 no. ( diced)
Ginger-garlic paste: 2 tbsp
Coriander powder: 1 & 1/2 tbsp
Cumin powder: 1 tsp
Pepper powder: 1/2 tsp
Garam masala powder: 1/2 tsp
Turmeric powder: 1/2 tsp
Red chili powder: 1/2 tsp
Kasuri methi: 1 tsp
Cumin seeds: 1 tsp
Oil: 2-3 tbsp
Salt: to taste
Coriander leaves: for garnish.
METHOD:
1. Boil the eggs with some salt for about 13-15 mins. Peel the eggs, slit them with a knife, and keep aside.
2. In a pan, add mustard oil and let it fume. Add slitted chilies and cumin seeds, let it crackle.
3. Add in finely sliced onions and saute on medium flame. After a while add ginger-garlic paste, saute for a minute.
4. Next, add in chopped tomatoes and salt. Cover the pan and let it cook on low flame for about 8-9 mins, stirring occasionally.
6. As soon as the tomatoes seem to be mushy, add all the powdered spices and saute. Cover the pan again and cook for about 5-6 minutes on low flame, till oil separates.
7. You can add 1/2 cup water to adjust the consistency of the gravy. Now, add diced capsicum and saute all together.
8. Cover the pan again to get the capsicum cooked nicely. After a while add Kasuri methi to enhance the flavor.
9. Slowly drop the boiled egg into the gravy and mix gently.
10. Switch off the flame, serve the dish and garnish with some fresh coriander leaves. Enjoy the dish with Roti or parathas.
NOTE:
1. DO NOT OVER BOIL THE EGGS, THE YOLK CAN TURN GREEN AND TASTE BAD.
2. ADDING SALT JUST AFTER ADDING THE TOMATOES WILL HELP THEM GET COOKED FASTER.
3. USING MUSTARD OIL IN THIS DISH WILL MAKE IT TASTIER.
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