Egg Masala

A tasty egg masala made Dhaba style. 

I have been searching to make egg curry in a different style and came across this great recipe that turned out with finger-licking masala. I added some butter to it that gave it a nice aroma and skipped the garam masala as I am not a big fan of it, and it doesn't suit my family. This egg masala goes well with chapati/roti.

Preparation Time:15 mins | Cooking Time:20 mins |Serves: 4

Ingredients:

Eggs boiled and halved - 5 nos

Fried onions - 1/2 cup

Ginger garlic paste - 1 tbsp

Tomatoes finely chopped - 1 cup

Turmeric - 1/4 tsp

Dhania - 1/2 tsp

Chili powder - 1/2 tsp

Kashmiri chili powder - 1/2 tsp

Roasted cumin powder - 1/2 tsp

Curds/yogurt - 1/4 cup

Butter - 1 tbsp

Kasoori methi - 1 tsp

Garam masala - optional - 1/4 tsp

Salt to taste

Oil - 2 tbsp

For tempering:

Cinnamon - 1/2 inch

Cloves - 2 to 3

Elaichi - 1

Method:

• Boiled eggs cut in half and fried onions.

• Pulse grind the fried onions.

• Temper the above-mentioned ingredients in 2 tbsp oil.

• Add the ginger-garlic paste and fry for a min.

• When the raw smell goes add the chopped tomatoes and fry until soft.

• Add turmeric and salt to speed up the cooking.

• When tomatoes are nice and soft add the chili powder, dhania, Kashmiri chili, and cumin powder.

• Fry on low heat until oil separates.

• Add the yogurt and whisk quickly to get a smooth paste consistency. 

• Add in the fried and crushed onions.

• Adjust the gravy consistency by adding water.

• When you see the oil oozing out again, crush the kasoori methi and add it to the gravy.

• Finally, add the butter and place the egg yolk side down.

• Turn side ones and garnish with cilantro.

• Enjoy your egg masala with roti/chapati/pulao...