Egg Masala is a flavourful and tasty sidedish that pairs up well with chapathi, roti, biryani, pulao etc. Egg Masala is a very good choice of curry when we run short of veggies and simple & easy to cook. Egg Masala Recipe is explained in this post with step by step pictures and video.
This Egg Masala is one of the most demanding recipes at home and am so glad that it is one of the popular recipes here in this space too. We loved it for the burst of masala flavours with a thick and hot gravy perfect to pair it with roti or rice or even any mild pulaos like jeera pulao / peas pulao.
About Egg Masala
Egg Masala is made by freshly roasting and grinding spices the chettinad style and then simmering in a onion tomato based gravy along with eggs. Through the days, I’ve adjusted the recipe according to our taste buds and this time I made it specifically to click and post it here.
This version of Egg Masala is a chettinad style recipe with freshly ground spices and it takes the Egg masala taste to a next level. Yes trust me and go ahead..Do try and let me know how you liked it.
Egg Masala or Egg Gravy can be made in a number of ways as in each household there is a staple recipe. This Egg Masala Recipe is my favorite as it has yielded me do mny appreciations for its great taste and flavour. The main flavour comes from the freshly roasted and grinded ingredients which lends a great taste to this gravy.
Egg Masala can be made semi gravy or a gravy too. You can pair it up with roit or rice or pulao or biriyani or even paratha – be it anything it tastes soo good.
Egg Masala Ingredients
- Eggs – I have used regular white eggs but you can use brown eggs too.
- Main spices – Coriander seeds, red chillies, pepper, fennel seeds are roasted and grinded along with coconut.
- Oil – Use any cooking oil. Generally I use groundnut oil for cooking so used that for this egg masala. You can use refined oil too.
- Onion, Tomato – Small onion, tomato along with coconut and aromatic spices forms the base for this gravy.
- Tempering – A tempering with whole spices including cinnamon, cardamom, cloves, green chillies is done.
- Spice powders – The spice powders used here for this are turmeric powder, red chilli powder and garam masala powder.
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📖 Recipe
Egg Masala
Ingredients
- 3 eggs
- 1/2 tsp turmeric powder
- 1/2 tsp kashmiri red chilli powder
- 1 medium sized onion
- 1 heaped tsp ginger garlic paste
- 1 tsp red chilli powder
- 1/4 tsp garam masala powder
- 1 tbsp coriander leaves
- salt to taste
- water as needed
To roast & grind
- 1 tsp oil
- 2 tbsp coriander seeds
- 4 small red chillies
- 1 tsp pepper
- 1 tsp fennel seeds
- 3 tbsp coconut
- around 20 small onion
- 2 medium sized tomatoes
To temper
- 2 tbsp oil
- one 1 inch cinnamon
- 1 clove
- 1 cardamom
- a small piece stone flower
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- few curry leaves
Instructions
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Heat 1/2 tsp oil – add 2 tbsp coriander seeds, 4 red chillies, 1 tsp pepper, 1 tsp fennel seeds. Roast until golden.
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Now add 3 tbsp coconut and roast until golden brown. Transfer to a bowl and set aside.
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Add 1/2 tsp oil – add 20 small onion along with 2 tomatoes.
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Saute until raw smell leaves and tomatoes shrink.
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Transfer to the same bowl and set aside.
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Grind it to a semi fine paste along with water, Set it aside.
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Rinse the pan then to the same pan – add 2 tbsp oil heat it. Add one 1 inch cinnamon, 1 clove, 1 cardamom, a small piece stone flower, 1/2 tsp mustard seeds let it splutter then add 1/2 tsp cumin seeds let it splutter. Add few curry leaves let it splutter then give a quick saute.
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Add 1 medium sized onion finely chopped along with 1 tsp ginger garlic paste, salt to taste. Saute until onions turn golden.
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Add 1/4 tsp turmeric powder, 1 tsp red chilli powder and 1/4 tsp garam masala powder.
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Give a quick saute.
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Add the masala paste. Rinse mixer with 1 cup water and add it too.
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Mix well. Adjust consistency by adding little more water if needed.
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Let it boil.
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Cook covered for 5-7 mins.
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Meawhile we can roast the eggs. Heat 1 tsp oil – add 1/8 tsp turmeric powder and 1/2 tsp red chilli powder. Give a quick mix.
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Add 3 eggs – You can add upto 6 eggs. Give a quick mix toss well.
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Let oil separate in the gravy.
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Add the roasted eggs.
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Cook covered for 3 mins.
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Oil separates now add 1 tbsp coriander leaves and switch off.
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Tasty Egg Masala is ready!
Video
Notes
- Add 1/4 cup coconut if you want a more thick gravy and also it gives good volume when you are serving for a crowd.
- You can skip mustard seeds and just temper cumin seeds alone.
- It serves as a best accompaniment for rasam / sambar rice too. Or you can have the gravy with plain rice too.
- This is little on the spicy side so adjust red chillies according to your spice level.
- Don’t fry the eggs for long else it will turn rubbery.
- Freshly roasted and grind spices gives a great flavour to this curry so don’t miss it.
Nutrition
Egg Masala Recipe Step by Step
1.Heat 1/2 tsp oil – add 2 tbsp coriander seeds, 4 red chillies, 1 tsp pepper, 1 tsp fennel seeds. Roast until golden.
2.Now add 3 tbsp coconut and roast until golden brown. Transfer to a bowl and set aside.
3.Add 1/2 tsp oil – add 20 small onion along with 2 tomatoes.
4.Saute until raw smell leaves and tomatoes shrink.
5.Transfer to the same bowl and set aside.
6.Grind it to a semi fine paste along with water, Set it aside.
7.Rinse the pan then to the same pan – add 2 tbsp oil heat it. Add one 1 inch cinnamon, 1 clove, 1 cardamom, a small piece stone flower, 1/2 tsp mustard seeds let it splutter then add 1/2 tsp cumin seeds let it splutter. Add few curry leaves let it splutter then give a quick saute.
8.Add 1 medium sized onion finely chopped along with 1 tsp ginger garlic paste, salt to taste. Saute until onions turn golden.
9.Add 1/4 tsp turmeric powder, 1 tsp red chilli powder and 1/4 tsp garam masala powder.
10.Give a quick saute.
11.Add the masala paste. Rinse mixer with 1 cup water and add it too.
12.Mix well. Adjust consistency by adding little more water if needed.
13.Let it boil.
14.Cook covered for 5-7 mins.
15.Meawhile we can roast the eggs. Heat 1 tsp oil – add 1/8 tsp turmeric powder and 1/2 tsp red chilli powder. Give a quick mix.
16.Add 3 eggs – You can add upto 6 eggs. Give a quick mix toss well.
17.Let oil separate in the gravy.
18.Add the roasted eggs.
19.Cook covered for 3 mins.
20.Oil separates now add 1 tbsp coriander leaves and switch off.
21.Tasty Egg Masala is ready!
Serve with hot rotis!
Expert Tips
- Add 1/4 cup coconut if you want a more thick gravy and also it gives good volume when you are serving for a crowd.
- You can skip mustard seeds and just temper cumin seeds alone.
- It serves as a best accompaniment for rasam / sambar rice too. Or you can have the gravy with plain rice too.
- This is little on the spicy side so adjust red chillies according to your spice level.
- Don’t fry the eggs for long else it will turn rubbery.
- Freshly roasted and grind spices gives a great flavour to this curry so don’t miss it.
Serving & Storage Suggestion
You can serve Egg Masala with phulka, rice, roti, paratha, biryani, pulao etc. Egg Masala keeps well in room temperature for 6-8 hrs only as it has coconut. It keeps well in fridge for 1 more day but I would not recommend storing eggs and consuming so it is always best to consume when fresh.
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