Can never go wrong with this Egg Masala Curry! | अंडा मसाला करी रेसिपी | Chef Smita Deo | #smitadeo

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.

For onion paste, grind 2 sliced onions, 1/4 cup of cashew nuts, 1 inch ginger, 3 green chillies, and 6 large cloves of garlic into a fine paste.

Heat 3-4 tbsp of oil in a pan.

Add whole spices: 1 inch cinnamon, 3 green cardamoms, 5 cloves, and 10 peppercorns.

Add 2 finely chopped medium sized tomatoes and cook until soft and mushy.

Add 1/4 tsp turmeric powder, 1 tbsp red chilli powder, 1 tsp cumin seed powder, and 1 tbsp coriander seed powder.

Add 1/4 cup water and cook until the oil separates from the masala.

Add the onion paste and fry until the oil separates.

Make close slits in the 6 boiled and peeled eggs so the masala can seep in.

Heat 1 tbsp of butter in a separate pan, sprinkle 1/4 tsp of chilli powder and a pinch of turmeric.

Add the eggs and lightly roast them in the masala on low flame.

Add 2 cups of water to the masala and mix well.

Add salt to taste and 1 tbsp of freshly chopped coriander.

Let the curry boil and then add 1/2 tsp of garam masala.

Mix well and add the roasted eggs to the masala along with any leftover melted butter.

Cover and cook on low flame for 5-6 minutes.

Sprinkle some coriander before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens