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Amazing Curry Masala with Eggs
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Amazing Curry Masala (with eggs, if you would like!)

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.
Course Main Course
Cuisine Indian
Keyword Lacto-Ovo-Vegetarian, Vegetarian
Prep Time 30 minutes
Cook Time 20 minutes
Servings 4
Calories 294kcal

Equipment

  • 1 Pressure Cooker
  • 1 Kadai pan,
  • 1 Food blender

Ingredients

  • 4 Eggs Hardboiled
  • 2 Potatoes Cooked & peeled; cube

Ground Masala

  • 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
  • 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.
  • Peel, boil and chop the potatoes; set aside.

Make the Ground Masala

  • Add the six ingredients for the ground masala (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.
  • Add the chopped boiled potatoes 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.
Do the same to the boiled, chopped potato cubes.
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.