Thursday, August 15, 2013

Egg masala–Restaurant style (Serves 4)

Egg masala


1. Hard boiled eggs 4 nos, halved
2. Red onions 2 big, thinly sliced
3. Green chilly 2 small, slit
4. Tomato puree from 2 medium tomatoes
5. Ginger and garlic crushed 2 TBSP
6. Curry leaves 1 sprig
7. Red chilly powder ½ tsp
    Coriander powder ½ tsp
    Turmeric powder ¼ tsp
    Garam masala ½ tsp
    Chicken masala 1 heaping tsp (I used Eastern brand)
8. Salt as needed
9. Oil 2 TBSP


  • Hard boil and shell the eggs, SET ASIDE.
  • Heat oil in a pan and sauté the onions, curry leaves and green chilly till light golden brown.
  • Once onions start to change the color add crushed ginger and garlic and sauté until aroma develops.
  • Make a paste with ingredients numbered 7 with little water. Add this to the onions and mix well at a low heat until oil separates from the onion masala mixture.
  • Next add the pureed tomatoes and cook at a low heat until oil starts to appear on the sides of the pan.
  • Add ½ cup water and adjust salt. Cover and simmer until gravy is thick.
  • Halve the eggs and add to the gravy, serve this egg masala with chappati, naan, appam, idiyyapam..

Notes: You can also add 1/4 cup thick coconut milk before adding the eggs which gives a creamy texture to the egg masala.

Mutta/egg masala


1 comment :

  1. Omg, look at the gravy, colour and thickness of the gravy is just fantabulous and fingerlicking.


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