Creamy Egg Curry Masala
This rich curry as a few steps, but it makes a great gravy for anything! You don't need to add eggs. You could add any vegetable, paneer or whatever to this sauce.
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Servings: 4
Calories: 308kcal
Equipment
- 1 Kadai pan,
- 1 Food blender
Ingredients
- 4 Eggs Hardboiled
Ground Masala
- ¼ cup Cashews Raw cashews
- 1 Onion Finely chopped
- 1 tbsp Garlic Fresh pressed
- 2 tsp Ginger Fresh grated
- 1 Green chili Finely chopped
- 2 Mathania lal red chili Dried red chili pod
- 1 tsp Cumin seeds
- 1 tbsp Water 1 -2 tablespoons to make a smooth paste
Whole Spices
- 2 Green cardamom pods
- 1 Black cardamom pod
- 4 Cloves
- 1 inch Cinnamon stick
- 8 Black peppercorns
- 1 tsp Cumin seeds
- 2 Mathania lal red chili Dried red chili
Powdered Spices
- 2 tsp Kashmiri Red chili powder
- 1 tsp Turmeric
- 1 tsp Himalayan pink salt
Other
- 3 tbsp Mustard oil Or any other cooking oil
- 1 Onion Finely chopps
- 2 Tomatoes Finely chopped
- ¼ cup Cream You can use Coconut cream as well
- ½ tsp Garam masala
- 2 tsp Kasuri methi Rubbed
- 1 tbsp Coriander Fresh chopped
Instructions
Prepare Eggs & Potatoes
- Hard boil eggs; peel and set aside.
Make the Ground Masala
- Add the seven ingredients for the ground masala (cashews, chopped onion, pressed garlic, grated ginger, chopped green chili, dried red chili & cumin seeds) into a food blender with a little bit of water and blend to a paste. Set aside.
Make the Amazing Masala Curry
- Heat about 2 tablespoons of mustard oil. Add the green & black cardamom pods, cloves, cinnamon stick and black peppercorns and cook and stir for several minutes. Then add the cumin seeds and cook to popping; then add the two dried red chilis and continue cooking and stirring over medium heat.
- Add the finely chopped onion and cook and stir until translucent.
- Add the finely chopped tomatoes, cook and stir until soft.
- Add the powdered spices – Kashmiri red chili powder, turmeric and salt. Continue to cook and stir to mix well.
- Add the masala paste. Blending and mixing well over medium heat. Stirring almost constantly so it doesn't burn for about five minutes. You may need to add a little bit of water.
- Remove from heat, allow to cool. Add to a food blender and blend until smooth.
- Add back to heat and add the cream and continue to cook until oil leaves the masala and begins to pool and glisten on the surface. You may need to add a bit more water to prevent burning/sticking and also to make it a consistency that you like.
- Remove from heat and mix in the garam masala, fresh chopped coriander and crushed Kasuri methi.
- Carefully fold in the eggs (chopped in half).
- Serve with lemon wedges. Also, you can fry the boiled eggs and potatoes for a little more texture. See notes below.
Notes
For a little more texture and flavor, you can cut the eggs in half and gently fry them in a kadai or fry pan with a little mustard oil, a dash of turmeric and some kashmiri red chili powder and fresh chopped coriander. Gently fried the eggs until crispy and golden brown on the outside.
This masala sauce is amazing. You don’t even need to add the egg and/or potatoes. Fresh green peas with the potatoes would be delicious. Fried or fresh paneer. If you’re not going vegetarian, some fried or fresh cooked chicken would go nicely as well.
Nutrition
Serving: 1cup | Calories: 308kcal | Carbohydrates: 15g | Protein: 9g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 180mg | Sodium: 713mg | Potassium: 441mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1318IU | Vitamin C: 15mg | Calcium: 85mg | Iron: 3mg
