egg masala recipe


fixings 

  • 1 tbsp oil 
  • 1 medium onion, slashed 
  • 2 medium tomatoes, slashed 
  • ½ inch ginger, slashed 
  • 2 to 3 garlic cloves, cleaved 
  • 4 tbsp dessicated coconut 
  • 1 tsp cumin seeds 
  • 1.5 tsp coriander seeds 
  • 1 tsp saunf 
  • 1 inch cinnamon 
  • 2 to 3 cloves 
  • 3 to 4 dark peppercorn 
  • 2 green cardamoms 
  • 2 kashmiri red chilies 


 different fixings: 

  • 3 to 4 eggs 
  • 3 tbsp cream 
  • 2 tbsp oil 
  • ¼ tsp turmeric powder 
  • ¼ tsp red bean stew powder 
  • ¼ tsp garam masala powder (discretionary) 
  • 1 tej patta/indian straight leaf 
  • 1 glass water to be included the curry 
  • salt according to taste 
  • enough water to cook the eggs 
  • a couple coriander leaves for enhancement 
  • step by step instructions to make the formula: 

making the masala glue: 
  1. in a shallow griddle heat 1 tbsb oil.
  2. include the onions and saute them till they are cooked. you could include somewhat more oil at this stage to guarantee that the onions get cooked equitably.
  3. when they are seared, include the tomatoes, ginger and garlic to the onions. saute for a 3-4 mins till the tomatoes mellow. at that point expel these from the skillet.
  4. at that point include the cumin seeds, coriander seeds, fennel seeds and all the entire flavors (cinnamon, cloves, dark peppercorns, green cardamoms). keep the fire on a low and saute the entire flavors and the red chillies till an unobtrusive smell originates from them. ensure you don't smolder them. expel the flavors.
  5. at that point include the dried up coconut and saute till it turns brilliant.
  6. in a nourishment processor, crush all the browned entire flavors with the onions, tomatoes, ginger and garlic, dried up coconut to a fine glue. add 2 to 3 tbsp water while granulating the glue.
for the curry: 
  1. you will require 5-6 hard bubbled eggs. 
  2. heat up the eggs in water to which some salt has been included. 
  3. at the point when the eggs turn out to be warm or chill off, split the shells and dispose of them. 
  4. opening the bubbled eggs 
  5. in a skillet, now include some oil. include tejpatta and saute it for a few moments. at that point include the ground masala glue and saute till the oil begins to leave the masala. include tumeric, stew and garam masala powders. blend and saute for a moment. 
  6. presently include some water and blend the masala well with the water. include salt according to taste. include the hard bubbled eggs and stew for 3-4 minutes or more till the sauce thickens and you see spots of oil on the top. 
  7. at that point include cream. mix and switch off the fire. 
  8. trim the egg curry with cilantro/coriander takes off. 
  9. serve egg tomato curry with chapatis, cooked rice .