I always think my egg masala never comes out well. I have been eternally in search of a proper Egg Masala that I an dish out. I was finally able to find one but then I decided I wanted it for the book. Well then the search continued and one Sunday I remembered that I had to try a new Egg Masala and I squarely landed in VKN's space. The recipe sounded very spicy as the name.
So I wanted to try it out and it came out quite well. I changed few things but otherwise it is as how he says it ought to be cooked. I can't say how it tasted as I had to add Eggs to the masala during cooking, though it met everybody's approval.
I made a combo of Ghee Rice and though I wanted to replace the Ghee Rice pictures on the blog, I can't do it right now. So will have to wait for another time to update those old pictures.
I thought I should start clearing away my drafts and wanted to start with the egg recipes. Daddy had suggested so many ideas for new Egg recipes, he says a non veg eat would naturally love eggs. I can't argue on that and promised him that I will experiment with his ideas.
Some of the ideas are really unbelievable, so when I attempt them you will get to read it naturally.
Step by Step pictures to make Egg Masala
Roughly chop onions and green chilies.
Saute them in oil till brown.
Add ginger garlic paste and continue sauteing
Next add the Gram flour, mix well.
Combine everything and simmer for 2 mins.
Then add chopped tomatoes.
Followed by the spice powders.
Saute everything together.
Add milk to the pan and lower the flame.
Mix and cook in sim.
Add enough water to get a thick consistency.
Add finely chopped coriander leaves.
Add the boiled, slit eggs to the pan and cook with lid covered for 10 mins.
Spicy Egg Masala recipe
Adapted : My Dhaba
To make the paste
Onions - 2 medium
Green chillies - 3,
For the gravy
Boiled Eggs - 3
Tomatoes - 2 medium
Ginger Garlic paste - 1/2 tsp
Gram flour - 2 tbsp
Red chilli powder - 1 tsp
Turmeric powder a pinch
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Garam masala - 1/2 tsp
Milk - 1/2 cup
Coriander leaves - finely chopped 2 tsp
Salt to taste
Oil - 2 tsp
Water as required to get a gravy consistency
Method to prepare:
Roughly chop the onions and green chilies and blend to a coarse paste.
Heat a pan, add oil mix. After couple of mins, add the onion paste and saute it till golden brown.
Original recipe calls just for ginger but I added ginger garlic paste at this stage.
Once the ginger garlic paste is cooked, Add the gram flour and saute for a minute.
Next follows the red chilli, coriander, turmeric, cumin, and garam masala powders, tomatoes, salt. Simmer with lid covered for 5 mins. When you see the tomatoes well mashed, and oil coming out of sides, add milk. Mix well, then add 1-1/2 cups of water.
Bring to boil. Then add eggs and cook over low heat for 10 minutes or until the sauce reaches the required thick consistency.
Serve it hot with rotis, plain or jeera rice. I served with ghee rice.
Hubby dear enjoyed his meal and was happy in getting served a spicy curry. So check out the spice level before you attempt this recipe.