Egg Masala Curry
Ingredients
- 3 boiled eggs
- 1 ½ to 2 tbsp. oil
- 1 heaped cup of chopped onions
- 1 tsp. ginger garlic paste
- ¾ cup red ripe tomatoes
- 1 green chili (optional)
- ½ tsp red chili powder
- ¾ to 1 tsp good garam masala or kitchen king masala
- 2 tbsp. Fresh coconut or 12 cashew nuts (optional, to get good taste)
- Pinch of turmeric
- Salt as needed
- Coriander or mint leaves few finely chopped
- Spices
- ½ tsp cumin
- 1 bay leaf or 1 sprig curry leaves
- 3 cloves, 2 cardamoms, 1 inch cinnamon or
- ½ tsp. mustard
Method
- Boil the eggs and remove the shell. Pierce the whites randomly, try using a fork, to help the eggs absorb flavors.
- This step is optional. While the eggs boil, powder the cashews first and then add some warm water to it. Leave it to soak for sometime and then make a fine paste. If using coconut, blend to a smooth paste. Set aside.
- Heat a deep pan with oil, add spices and allow them to splutter.
- Add onions, sprinkle salt and fry till onions turn slightly brown or can caramelize to enhance the aroma.
- Add ginger garlic paste and saute till it becomes fragrant.
- Add tomatoes, fry till they turn mushy.
- Add chili powder, turmeric and masala powder. Fry till it begins to smell of the masala.
- Pour the cashew paste or coconut paste, fry till the mix leaves the sides of the pan.
- Add eggs, mint leaves, coriander leaves. Fry for 2 mins till aromatic.
- Add water to partially cover the eggs and cook till the curry thickens.
