Egg Masala
Nish Kitchen
Nish Kitchen
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Ingredients

  • 2 tbsp oil 1 medium onion, sliced 3-4 garlic cloves, sliced 2 cm fresh ginger, sliced 1 large green chili, slit 1 large tomato, diced ½ of 1 cinnamon stick 3 cloves 2 bay leaves ½ tsp ground turmeric 1 tsp ground coriander 1 tsp garam masala 1 tsp red chili powder Water 1 sprig curry leaves Salt to taste Instructions Heat 1 tbsp oil in a pan over medium-high heat. Add onions, and sauté, stirring occasionally, for 2-3 minutes or until browned. Add garlic, ginger and green chili, and sauté, stirring occasionally, for another 2-3 minutes or until browned. Add tomatoes, and sauté again until they start to break down. Remove from heat. Leave it to cool slightly. Once cooled, place the mixture in a food processor. Add a little water, and grind to a smooth paste. Set aside. Meanwhile, heat the remaining oil in the same pan over medium-high heat. Add cinnamon, cloves and bay leaves and fry for a minute. Stir in the paste. Saute for 2-3 minutes. Add ground turmeric, ground coriander, garam masala and red chilli powder. Saute for a minute. When the oil separates, add 1 cup water. Season with salt. Bring to a boil. Simmer for 2-3 minutes. Add eggs and 1 sprig of curry leaves. Bring to a boil. Simmer for another 2 minutes. Serve egg masala with rotis and salad. 3.4.3177

Instructions

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