Egg Masala Curry

Love the dhaba style Egg Masala curry? Learn to do Egg Masala at home yourself at home with ingredients that are easily available in your kitchen. This masala curry tastes good with both rice and roti and could be made for lunch or dinner as it is not heavy at all unlike other masala curries. For more tasty non-vegetarian curries, follow our website Recipe Factory.

Ingredients

1. Boiled Eggs – 5
2. Cumin Seeds – 1 Teaspoon
3. Coriander Seeds – 2 Teaspoons
4. Khas Khas – 2 Teaspoons
5. Cashew Nuts – 7-8
6. Chilli Powder – 2 Teaspoons
7. Salt – 1 1/2 Teaspoon
8. Garam Masala – 1/2 Teaspoon
9. Turmeric Powder – 1/2 Teaspoon
10. Coconut Pieces – 2 Tablespoons
11. Ginger Garlic Paste – 2 Teaspoons
12. Onions – 1/2 Cup
13. Tomato Paste – Paste of 2 Tomatoes
14. Curd – 3 Tablespoons

Recipe Notes for Egg Masala Curry

We need to prepare masala first

Heat pan and fry 7-8 cashew nuts

As it starts to change colour, add1 teaspoon cumin seeds and fry

Add 2 teaspoons coriander seeds and fry

Then add 2 teaspoons khas khas and fry

Add coconut pieces and fry

Coconut powder also could be used

Move them into a plate

Heat 1 teaspoon oil in pan

As onions become transparent, cut off the stove

To a mixie jar, add previously fried ingredients, onions and grind into a soft paste

Add water if necessary

Heat 2 tablespoons oil in pan

Add masala paste and mix

Add tomato paste after a couple of minutes

Cook on low flame

Add 1 teaspoon ginger garlic paste, 1/2 teaspoon turmeric paste and mix

After a couple of minutes, add 2 teaspoons chilli powder, 1 1/2tespoon salt or salt to taste and mix

Add water and mix

Add 3 tablespoons curd and mix

Cook on low flame for 5 minutes

Add 1/2 teaspoon garam masala and mix

Put cuts to the eggs and add them to the masala gravy

Close lid and cook on low flame for 10 minutes

Serve hot!

For more egg recipes, follow our YouTube channel Recipe Factory.