Flavourful Egg Masala Recipe
Spice up dinner! Learn to make a Flavourful Egg Masala Recipe at home with our easy recipe. Get ready for an incredible, aromatic Indian egg masala!
Ingredients
Eggs Fry:
- 2 tbsp Butter
- 1/4 tsp Red Chilli Powder
- 1/4 tsp Garam Masala Powder
- 1/4 tsp Turmeric Powder
- Salt
- 6 Eggs Boiled
Egg Masala:
- Oil
- 1 tsp Cumin Seeds
- 2 Medium-sized Onion Chopped
- Paste: 6 Garlic Cloves, 1/2 Inch Ginger, 1 Green Chilli
- 1 Medium-sized Tomato Chopped
- 1/4 tsp Turmeric Powder
- 1/2 tsp Cumin Seeds Powder
- 1 tsp Coriander Seeds Powder
- 1 tsp Garam Masala Powder
- 1/2 tsp Chaat Masala Powder
- 1 tbsp Kolhapuri Masala Powder
- Salt to taste
- Warm Water
- Add Eggs Fry
- Coriander Leaves
- 1/2 tsp Kasuri Methi dried fenugreek leaves
- Butter
- Optional whole spices: cinnamon stick, green cardamom, black cardamom, cloves, star anise, black peppercorns
Instructions
Preparing the Eggs:
- Heat a pan and add butter. You can also add a little oil.
- Make slight slits on the eggs.
- Once the butter melts, add a little chilli powder, garam masala, and turmeric powder.
- Add a little salt.
- Add the eggs to the pan and saute them for a couple of minutes on medium heat until they are lightly browned. You can also cut the eggs in half before doing this.
- Remove the eggs from the pan and set them aside.
Making the Masala:
- In the same pan, add oil (about half a ladle, adjust to your preference).
- Once the oil is hot, add cumin seeds. You can also add whole spices like a small cinnamon stick, green cardamom, black cardamom, two cloves, four black peppercorns, and half a star anise.
- When the cumin seeds splutter, add finely chopped onions. Saute until the onions are cooked but not overly browned.
- Add ginger-garlic-green chilli paste (made from 6 large garlic cloves, 1 green chilli, and ½ inch ginger). Saute for 2-3 minutes on high heat.
- Add finely chopped tomato. Saute for 2 minutes.
- Add turmeric powder, cumin powder, coriander powder, garam masala, chaat masala, and Kolhapuri masala (or your preferred spice blend).
- Add salt to taste.
- Saute the masalas for 1-2 minutes until the oil starts to separate.
- Add a little warm water to help the masalas cook and form a gravy.
- Cover the pan and cook on low heat for 10 minutes.
Combining and Finishing:
- After 10 minutes, uncover the pan. The gravy should be well-cooked.
- If you prefer a thinner gravy, you can add more warm water at this stage.
- Add the sauteed eggs to the gravy.
- Add chopped fresh coriander leaves.
- Crush kasuri methi between your palms and add it to the gravy.
- Mix everything well.
- You can add more butter at this stage if you like, for a richer flavour.
- Cover the pan and cook on very low heat for another 5-7 minutes.
- The egg masala is ready to serve.