Egg Masala
This lip-smacking egg masala is a perfect match for rotis, rice, appams, idiyappams and rice.
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Servings
Ingredients
- 4 eggs hard boiled and peeled
- 2 tablespoon 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 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- Water
- 1 sprig curry leaves
- Salt to taste
Instructions
- Heat 1 tablespoon 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.
Nutrition
Serving: 1g | Calories: 316kcal | Carbohydrates: 16g | Protein: 17g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Cholesterol: 212mg | Sodium: 231mg | Fiber: 3g | Sugar: 4g