Egg Curry
Description
The Egg Masala / Curry / Roast is a dish originated in India as an easy meal to make when you don't have much on hand. Many non-vegetarians go for an egg curry when meat is not available, as there will always be eggs in the fridge and spices in the cupboard!
The “deviled egg” can be traced back to ancient Rome, where boiled eggs were seasoned with spicy sauces and served as a starter meal during gatherings and feasts.
Egg Masala preparations in India may vary in terms of either being a dry roast or a curry (gravy) and may be prepared in the oil popular in the region. Some may add either cream or coconut milk to enrich the gravy especially when devoured with freshly baked nans or malabar parottas. Most North Indians prefer garnishing with fresh coriander while the South Indians prefer a generous amount of curry leaves added. Anyway you prepare them, the egg masala is an all-time favourite!
Ingredients
Method
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- First hard boil the eggs.
- After deshelling the boiled eggs make 3-4 slits with a knife.
- Heat 1 teaspoon of Ghee in a pan and add salt.
- In this pan stir the outer surface of eggs by gently cooking them from all sides to make it crispy.
Egg Curry
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In the pan add remaining ghee and then add finely chopped onions.
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Sauté onions on low heat till they turn light brown in color.
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When onions are cooked, add tomato puree and cook for a few minutes.
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Cook tomatoes till ghee starts to separate. This will take approximately 10 minutes.
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Add the freshly ground Living Beyond’s Egg Masala and mix well.
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Add ½ cup of water and cook the masala till ghee separates from the masala. Add ginger juliennes.
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Now add 1 cup water and boil the gravy. When it starts to boil simmer the flame and cook for 3 more minutes.
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Add boiled Eggs and cook for few more minutes. When done garnish the masala egg curry with fresh coriander and serve.
