Punjabi Egg Masala

Having written about patience in so many blog posts of mine, when I find any slide that fits in, I love to save it. Simple… I am trying to teach myself sabr and by reading, and re-reading about it only reaffirms me that what I am doing is correct – that nothing comes if you don’t wait, and it’s always His Will, nothing else…

 

Each time I make eggs, I love to look out for different varieties of making it. Here is one that we absolutely loved with our chapathis for dinner. The ground masala gave a lovely flavor to this curry. The only matter is to make sure that the masala is cooked thoroughly. The tricky part with recipes that have raw ground masala is that we get slightly impatient while cooking and end up cooking it for less time. I always make it a point to keep such gravies on low flame and keep stirring every five minutes till I see the oil floating on the top. Kind of lets you know that it has got cooked… You will get to see beautiful looking red patches here and there on top of the curry, irrespective of how little oil you use. Off to the way I made this delicious curry…Β Recipe adapted from here

 

Ingredients:

6 eggs, hard boiled, peeled and slit

For grinding:
2 onions, chopped
1 small pc ginger
3 cloves garlic
3 green chillies
2 cloves
1 small pc cinnamon
3 tomatoes, chopped

For masala:
1 tbsp oil
1 bay leaf
1/4 tsp cumin seeds
1 onion, thinly sliced
1 tsp Kashmiri red chilli powder
1/2 tsp turmeric powder
1 tsp coriander powder
Salt to taste
1 tbsp kasuri methi
1 tsp garam masala powder

Method:

Grind onions to cinnamon into a smooth paste by adding little water. Grind the tomatoes separately.

In a saucepan, heat oil. Splutter cumin seeds and bay leaf. Add the sliced onion and saute for a minute. Add the onion paste and cook for 5 minutes or till oil floats on the top. Add in the masala powders and stir. Now add the tomato paste along with salt and cook till the mixture is cooked and oil floats on top. Add water as required- I added around a cup of water to make the masala thick.

Finally add in the eggs, kasuri methi and garam masala powder, stir well. Keep on simmer for around 5 minutes. Serve hot with rice or rotis – tastes awesome with bread as well!

Pin

Punjabi Egg Masala

Course Main
Cuisine Indian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 3
Author Rafeeda

Ingredients

  • 6 eggs hard boiled, peeled and slit
  • FOR GRINDING:
  • 2 onions chopped
  • 1 small pc ginger
  • 3 cloves garlic
  • 3 green chillies
  • 2 cloves
  • 1 small pc cinnamon
  • 3 to matoes chopped
  • FOR MASALA:
  • 1 tbsp oil
  • 1 bay leaf
  • 1/4 tsp cumin seeds
  • 1 onion thinly sliced
  • 1 tsp Kashmiri red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • Salt to taste
  • 1 tbsp kasuri methi
  • 1 tsp garam masala powder

Instructions

  • Grind onions to cinnamon into a smooth paste by adding little water.
  • Grind the tomatoes separately.
  • In a saucepan, heat oil. Splutter cumin seeds and bay leaf.
  • Add the sliced onion and saute for a minute.
  • Add the onion paste and cook for 5 minutes or till oil floats on the top.
  • Add in the masala powders and stir.
  • Now add the tomato paste along with salt and cook till the mixture is cooked and oil floats on top. Add water as required- I added around a cup of water to make the masala thick.
  • Finally add in the eggs, kasuri methi and garam masala powder, stir well.
  • Keep on simmer for around 5 minutes. Serve hot with rice or rotis - tastes awesome with bread as well!

Join the Conversation

    1. Thank you so much Ramya…

  1. Even I'm trying hard to teach myself to keep patience. Delicious egg curry dear!

    1. Thank you so much Priya…

  2. looks yummy.I'm always searching for new egg recipes..bookmarking πŸ™‚

    1. Thank you so much Remya… πŸ™‚

  3. My patience level – had only tad bit but now, have increased it high up there. No point getting worked up. I love the curry Raf. Thanks because I go mad something on what sort of curry to make with eggs. Shall try for next week's meal.

    1. Thank you so much Nava…

  4. so flavorful and yummy Egg masala…

    1. Thank you so much Sangeetha…

  5. such a beautiful egg curry dear

    1. Thank you so much Monu…

  6. lovely egg curry.. yumm..

    1. Thank you so much Lisha…

  7. I have learnt over the year that with patience, things tend to fall into their correct slots and problems get solved, but has an opposite effect when we get worked up or angry. Lovely curry.

    1. Thank you so much Mayuri….

  8. Lipsmacking egg curry, an excellent side dish to have with rotis.

    1. Thank you so much Priyaakka…

  9. Fantastic curry ..Def will help when i look for different version .

    1. Thank you so much Sathya…

  10. Superb egg curry,will try out

    1. Thank you so much Jayanthi…

  11. perfect egg masala,pass me some chapathis too to dig in πŸ™‚

    1. Thank you so much Julie… πŸ™‚

  12. egg masala looks awesome… thanks for sharing..

    1. Thank you so much Amina…

  13. i must admit patience is not my best virtue, rather I get flustered so easily! Thank you for the beautiful prose. and the curry even more so! I need some sort of variations like this for my mundane egg curry πŸ™‚

    1. Thank you so much Jehanne dee… πŸ™‚

  14. this looks so yummy ,full of flavors…

    1. Thank you so much Ruxana…

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Like
Close
The Big Sweet Tooth Β© Copyright 2021.
All rights reserved.
Customized & Maintained Host My Blog
Close

NOTIFY ME ON NEW RECIPES