Egg Masala Video

Egg Masala Video

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A chatpata and masaledar subzi of boiled and halved eggs cooked with onions, tomatoes and peppy spicy powders. The best part is that the mind-blowing flavour of this subzi is achieved using everyday ingredients, which you don’t have to go hunting for!

  

Recipe Description for Egg Masala, Egg Masala Dry

Preparation Time: 
Cooking Time: 
Makes 4 servings
Show me for servings


Ingredients


For Egg Masala
4 eggs
3 tbsp oil
1 1/2 cups sliced onions
1 tsp finely chopped green chillies
1 1/2 tsp ginger-garlic (adrak-lehsun) paste
1 cup chopped tomatoes
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 tsp garam masala
salt to taste
2 tbsp finely chopped coriander (dhania)

For The Garnish
2 tbsp finely chopped coriander (dhania)

Method

For egg masala

  1. To make {span class="bold1"}egg masala{/span}, combine the eggs and enough water in a deep non-stick pan and cook on a medium flame for 7 minutes. Drain.
  2. Crack and peel the eggs and cut each egg into halves. Keep aside.
  3. Heat the oil in a deep non-stick kadhai, add the onions and green chillies and sauté on a medium flame for 6 minutes.
  4. Add the ginger-garlic paste and sauté on a medium flame for 30 seconds.
  5. Add the tomatoes , mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally and mashing it lightly with a back of a spoon.
  6. Add the chilli powder, turmeric powder, garam masala and salt, mix well and cook on a medium flame for 1 minute.
  7. Add the coriander and ½ cup of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
  8. Gently place the egg halves at regular intervals, mix gently and cook on a medium flame for 2 minutes, without stirring in between.
  9. Serve the {span class="bold1"}egg masala{/span} hot garnished with coriander.

See step by step images of Egg Masala, Egg Masala Dry Recipe

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