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Friday, April 29, 2016

Spicy and Tangy Egg Masala Curry

Egg Special!

Today I will be sharing a great tasty dish for your Sunday brunch or lunch. It is my husband's excellent recipe. I loved the combination of spices and hard boiled egg with tomato sauce. I always keep hard boiled eggs in my fridge to use whenever I am running out of time. Therefore, this dish came out in just 10 minutes. Make this easy egg masala curry for a large gathering with a touch of chopped cilantro. It's an inexpensive and high in protein packed serving dish. 

Spicy and Tangy Egg Masala Curry

Spicy and Tangy Egg Masala Curry

Preparation Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Serves: 2 persons

2 boiled and peeled eggs
2 tablespoons of cooking oil
1 cup tomato puree
1 medium size, finely chopped onion
1 teaspoon garlic paste
1 teaspoon ginger paste
1 bay leaf
1 cinnamon stick
5 black peppercorns 
4 cloves
1 tablespoon red chili powder
1/2 tablespoon turmeric powder or haldi
1 tablespoon coriander powder or dhania powder
1/2 teaspoon garam masala powder
2 tablespoons chopped cilantro or coriander leaves
Salt to taste

  • In a saucepan, bring water to boil and gently add eggs into the water. When the eggs are in, lower the flame so that the eggs boil in gentle amount of bubbles. Cook for 10 minutes. 
  • Meantime, in another sauce pan, boil water and add 4 medium size washed tomatoes and let them boil for about 5-8 minutes. Once they are done, gently peel away the skin of tomatoes and blend it well into a fine paste or tomato puree.
  • Once the eggs are finished cooking gently drop them into ice water for about 3-5 minutes. Now, gently give them several taps on your countertop so that the shell peels off easily.
  • After peeling, you can store eggs in refrigerator for maximum 5 days and enjoy using them in sandwiches, salad or egg curry whenever you want!
  • In a pan, heat cooking oil on a medium flame. Now add 1 bay leaf, 1 cinnamon stick, 5 black peppercorns, 4 cloves and let it fry for 1 minute until fragrant. Add finely chopped onions and cook until it start to turn golden brown in color. Stir occasionally.
  • Add tomato puree, 1 teaspoon ginger paste, 1 teaspoon garlic paste, half teaspoon salt, 1 tablespoon chopped cilantro or coriander leaves and cover the pan. Let it cook on a low flame for about 3 minutes to deepen the flavors.
  • Now add 1 tablespoon red chili powder, 1/2 tablespoon turmeric powder or haldi, 1 tablespoon coriander powder or dhania powder, 1/2 teaspoon garam masala powder and salt to taste. Mix the masala properly and cook for 1 minute. When the oil separates from the mixture, gently add boiled and sliced eggs. Add half cup of water and cover the pan, Cook for 5 minutes on a medium flame. 
  • Adjust the seasoning and salt. Garnish with chopped cilantro or chopped coriander leaves and Serve hot with roti or pulav.
I hope now you know how to perfectly hard boil eggs in an easy way so that they come out beautifully each time. 

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