अंडा मसाला करी रेसिपी | Egg Masala Curry Recipe | Sao Recipe

cumin powder

🥗Healthier: ground coriander

💰Cheaper: caraway seeds

Caraway seeds provide a similar flavor profile.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried coriander

Dried coriander is less expensive and has a longer shelf life.

Boil 6 eggs and peel them after boiling.

Make cuts on the boiled eggs to allow the spices to penetrate.

Heat 3 tablespoons of mustard oil in a kadhai over medium heat.

Add the boiled eggs and mix them in the oil.

Sprinkle in some Kashmiri red chili powder and turmeric powder.

Fry the eggs until they are brown on all sides, then remove them to a plate.

In the same oil, add 1/2 teaspoon cumin seeds, 1 bay leaf, 2 small pieces of cinnamon, and 5-6 cloves; fry for 15-20 seconds.

Add 2 chopped onions and fry until they are brown.

Add 1 tablespoon of ginger-garlic paste and fry for 1 minute until dark brown.

Reduce the flame to low and add the dry spices: 1 tablespoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon turmeric powder, and 1/2 teaspoon dried fenugreek leaves; sauté briefly.

Add 2 chopped tomatoes and salt to taste, mixing well.

Add 2 tablespoons of water and cook for 2-3 minutes to soften the tomatoes and cook the spices.

Stir in 1 tablespoon of garam masala and 1/2 teaspoon red chili powder, mixing well.

Cook on low flame for another 2-3 minutes until the mixture is well combined and not sticking to the kadhai.

Add the boiled eggs back into the mixture and sauté for half a minute.

Pour in half a glass of water and mix well.

Add 2 chopped green chilies and mix again.

Cover and cook on low flame for 7-8 minutes, stirring occasionally.

Once done, add finely chopped fresh coriander leaves and turn off the gas.

Serve the Egg Masala Curry hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens