Egg Masala

Egg Masala is a quick and easy side-dish. It is basically boiled eggs cooked in Indian spices . The masala is of semi-dry consistency and it goes well with steamed rice, chapati, dosa or even idli. It is very spicy and tasty too!

Ingredients:

Boiled eggs - 4

Onion - 1 large

Tomato - 1 medium

Green chilly - 1

Ginger-garlic paste - 1 tsp

Mustard seeds- 1 tsp

Cinnamon - 1 inch

clove - 2

Bay leaf - 1

Cumin seeds - 1/2 tsp

Curry leaves - few

Red chilly powder - 1/2 tsp

Pepper powder - 1/4 tsp

Turmeric powder - a pinch

Kitchen King Masala - 2 tbsp

Tandoori Masala - 1 tbsp

Kasoori Methi - 1 tsp

Cashewnuts - 15 

Coriander leaves - 4 tbsp

Oil -  2 tbsp

Procedure:

1. Soak cashews in warm water for 30 minutes and blend them into smooth paste.

2. Heat oil in a pan and add mustard. When mustard splutters add curry leaves, bay leaf, cinnamon, 

clove and cumin. Fry the spices for few seconds without burning. 

3. Now add finely chopped green chilly and saute well. 

4. Add onions and fry till it becomes golden brown. Now add ginger-garlic paste and saute well till the raw smell goes off. Add tomatoes and saute till it is cooked and becomes mushy.

5.  Add red chilly powder, turmeric powder, pepper powder, kasoori methi and saute well. Add Kitchen King masala and tandoori masala and fry well for few minutes. ( You can use any other    

good masala powder instead)

6. Add the cashew paste to the masala and mix well. Add little water if the gravy is very thick.

7. Add salt as required and cook the gravy for few minutes.

8. Make slits on the boiled eggs and add them to the gravy. Cook till the masala thickens. 

9. Garnish egg masala with finely chopped coriander leaves and serve hot as a side dish!