Egg Masala
Equipment
Ingredients
Main Ingredients
eggs (whole)
3 piece
mustard oil
30 ml
onion (finely chopped)
1 medium
ginger garlic paste
1 tbsp
tomato (paste)
1 medium
salt
1 tsp
Kashmiri red chili powder
1 tbsp
red chili powder
0.5 tbsp
black pepper powder
0.5 tbsp
cumin powder
0.5 tbsp
coriander powder
0.6 tbsp
turmeric powder
0.4 tbsp
fresh coriander leaves
1 handful
water
200 ml
Instructions
Fry the eggs
Heat mustard oil in a kadhai and fry the eggs with salt and chili powder until golden on both sides.
Sauté the onion
In the same kadhai, heat more mustard oil and cook the finely chopped onion until golden brown.
Add ginger garlic paste and tomato
Add ginger garlic paste, a splash of water, then stir in the tomato paste.
Add spices and cook masala
Add salt, all the spice powders, a little water, and bhuno the masala until well cooked.
Make the gravy and add eggs
Pour in water for the gravy, bring to a boil, then gently add the fried eggs. Cover and cook so the eggs absorb the flavors.
Finish with coriander
Garnish with fresh coriander leaves before serving.
Original recipe
Storage
Best served fresh; eggs may become rubbery if reheated too long
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