Egg Curry Masala
Egg curry masala is prepared by simmering boiled eggs in a spiced tomato-onion gravy with aromatic spices.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Eggs (hard-boiled and peeled) | 10 | Count |
| Onion (medium-sized, finely chopped) | 3 | Count |
| Tomato (medium-sized, pureed) | 4 | Count |
| Ginger (grated) | 1 | Inch |
| Garlic (minced) | 4 | Clove |
| Green Chili (slit lengthwise) | 2 | Count |
| Vegetable Oil | 3 | Tbsp |
| Cumin Seeds | 1 | Tsp |
| Coriander Powder | 2 | Tsp |
| Turmeric Powder | 0.5 | Tsp |
| Red Chili Powder | 1 | Tsp |
| Garam Masala | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Water | 250 | Milliliters |
| Fresh Cilantro (chopped) | 1 | Bunch |
Instructions
- Heat oil in a pan over medium heat and add cumin seeds. Allow them to splutter.
- Add chopped onions and sauté until golden brown.
- Add minced garlic, grated ginger, and slit green chilies. Sauté for 2 minutes.
- Add tomato puree and cook until the oil separates from the mixture.
- Stir in coriander powder, turmeric powder, red chili powder, and salt. Cook for another 2 minutes.
- Add water and bring the mixture to a simmer.
- Gently add the boiled eggs and simmer for 5 minutes, allowing the eggs to absorb the flavors.
- Sprinkle garam masala and garnish with chopped cilantro before serving.
Prep
- Boil and peel the eggs in advance.
Kitchen equipment
Blender or Food Processor For Pureeing Tomatoes