Egg Curry Masala

Egg Curry Masala

Egg Curry Masala is served as a traditional breakfast in India. It is a great alternative to beef curry. Served with hot creamy chutney and chapati chutney.

Ingredients

  • Spiced Eggs
  • 8 eggs
  • 4 to 6 tablespoons of coconut oil
  • 1 tablespoon mustard seeds
  • 2 small leeks
  • 2 good cloves of garlic
  • Ginger Chutney 1 tbsp
  • 3 tablespoons of turmeric
  • 3 tablespoons garam masala coffee
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 400 ml canned tomatoes (or fresh tomatoes in season)
  • Chapati
  • 250 grams of whole wheat flour (or half flour)
  • A pinch of salt
  • 160 ml lukewarm water
  • 50 grams of butter

Preparation

Step 1:

Put the eggs in boiling water for 10 minutes, then remove the eggs from the pot and place them in a bowl of cold water to stop the cooking. Let it cool and remove the crust.

Step 1:

In a bowl, mix the eggs with 1 teaspoon of turmeric and 1 teaspoon of garam masala, heat the oil in a pan, and fry the eggs for 2 to 3 minutes.

Step 1:

Peel the onion and garlic cloves and chop them coarsely to form a pulp.

Step 1:

Place a frying pan to heat the oil. Add mustard seeds to it and let it crackle. Then add onion, garlic, and ginger and fry for 5 minutes.

Step 1:

Then add the tomato puree and remaining spices (2 teaspoons turmeric, 2 teaspoons garam masala, 1 teaspoon ground coriander, 1 teaspoon cumin), salt, and black pepper. Add 1 tablespoon of coconut oil and cook on low heat until the sauce thickens (about 8-10 minutes), adding a cup of water (about 12-150 ml) to thicken the sauce. Add an equal amount, add eggs, and stir. Coat and cook. I will boil it for 5 minutes.

Serve hot with chapati.

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