Egg Masala curry

Egg Masala curry

Ingredients

Fry the boiled eggs:

• 1tbsp oil
• salt to taste
• 1/2 tsp turmeric powder
• 4-5 boiled eggs

For making egg masala gravy:

• 2 tbsp oil
• 1 bay leaf
• 2-3 chopped green chillies
• 3 medium size onions finely chopped
• 1/2 tsp ginger garlic paste
• 4 medium size tomatoes made into a puree boil the tomatoes for few minutes and puree them
• Some Onion stem finely chopped 
• salt to taste
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric powder/haldi
• 1/2 tsp roasted coriander seeds powder
• 1/2 spoon Garam masala powder
• 2 cups water
• 2 tbsp freshly chopped coriander leaves..
• 1/2 tsp kasoori methi
• 1 teaspoon ghee

Instructions

boiling eggs and frying:

• Boil 4-5 eggs, peel them.
• In a wok, add oil and heat it.
• Add salt as per taste and turmeric powder.
• Add the boiled eggs and saute them for few minutes on low flame.
• After the eggs are fried well, place them aside for later use.

Making of egg masala gravy:

• In a pan, add oil and heat it.
• Add a bay leaf, add chopped green chillies, dried red chillies and saute them for few seconds.
• Add the finely chopped onions and cook them until they turn very slight golden color.then add Onion stem
• Add ginger garlic paste and saute for few minutes on low flame to get rid of raw smell.
• Add tomato puree into it, mix well.
• Add salt as per taste, add red chilli powder, turmeric powder, roasted coriander seeds powder.
• Mix all the spices well with the gravy.
• Cook the egg gravy on low flame for few minutes until oil starts leaving the sides.
• Add 2 cups of water, mix well.
• Add freshly chopped coriander leaves, kasoori methi, mix well.
• Add the fried eggs into it.
• Cook the gravy for 10 minutes on low flame.
• Once the curry is cooked well, switch off the flame.
• Serve with steam rice and chapti or parntha