Egg Masala
Last week was one crazy, busy and fun week! Our friends were here from NJ and the whole week was all about parties, delicious food and too many late nights 🙂 The weather was however, not too supportive. It was raining the whole week, bad storm and chilly winds. It made me wonder that if...Read More
- Prep time
- --
- Cook time
- Not listed
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 large eggs (hard boiled)
- 1 medium onion (finely chopped)
- 1 medium tomato (finely chopped)
- 1 tbs cumin seed
- 1 tsp chilly powder
- 4 garlic cloves (finely chopped)
- 1 tbs ginger (finely chopped)
- 1 tsp coriander powder
- 2 tbs finely chopped cilantro (for garnish)
- salt
- pepper
- oil
Instructions
- 1
Hard boil the eggs and peel off the shells.
- 2
In a deep pan or a wok, heat some oil and saute the boiled eggs for a while. You need to brown them a little. Once done, keep them aside.
- 3
In the same pan, add some more oil(if requireand saute ginger, garlic and cumin seeds for two minutes.
- 4
Add onions, season with some salt and pepper and cook till onions are translucent.
- 5
Now, add the tomatoes to it and cook for another few minutes.
- 6
Transfer the whole content to a food processor and blend it to a thick gravy.
- 7
Pour them back to the same pan and add coriander powder, chilly powder and cook it for some more time.
- 8
Add the boiled eggs to the gravy and pour 1 cup hot water. Then, let it cook for another couple of minutes.
- 9
Check for salt and if required, add some.
- 10
Garnish with chopped cilantro and serve it hot with layered paratha or any bread of your choice.