BOILED EGG MASALA

Boiled Egg Masala, an extremely spicy yet delicious Boiled Egg Masala made without using tomatoes. Serve this gravy with rice, roti, or naan. Sprinkle lemon  if the curry is too spicy for your tastebud.

Boiled Egg Masala Recipe

The gravy is prepared using freshly ground masala paste. It hardly takes 20 mins to prepare. Keep the boiled eggs ready. To prepare the masala paste, there is no need to stir fry the ingredients. You can grind everything together. Some don’t like the raw taste of masala paste so they can surely stir the ingredients before grinding together.

Pav bhaji masala is an optional ingredient. You can either use pav bhaji masala or curry powder. Replace dry red chilies with green chilies if needed. Always use fresh curd to avoid sour taste in curry. If you do not wish to add curd, replace it with tomatoes or tamarind paste.

The curry recipe is very  and easy to follow. Bachelors can even try the recipe without any difficulty. I have used coconut oil for tempering. Coconut oil leaves a nutty flavor to the dish. It suits most of the curry recipes made with or without coconut paste or coconut milk.

Recipes You May Like to See,

  1. Goan Potato Curry
  2. Nali Gosht
  3. Baby Potato  Egg Gravy
  4. Kodi Veppudu
  5. Egg Gravy – Flavored with Cumin Seeds

Instructions with  by  Photos,

Prepare masala paste by grinding curd, cloves, cinnamon, cumin seeds, pepper powder, dry red chilies, curry powder/pav bhaji masala, and turmeric powder. Keep aside. Remove the shells of egg and keep aside. Heat oil in a pan or kadai and temper mustard seeds. Add curry leaves and saute a while. Now, add chopped onions and saute a while. Add ginger-garlic paste. Stir well everything.
Add the masala paste and boiled eggs. Add asafoetida, little pepper or red chili powder, salt, and 1 cup water. Cook it covered till the raw masala smell goes off and you get slightly thick and creamy gravy. Garnish with chopped coriander and serve warm with rice or roti.

Ingredients

For Masala Paste

  • 1 cup Fresh Curd
  • 1 Dry Red Chili or 2 Green Chilies
  • 1/4 tsp Turmeric Powder
  • 1 tsp Pepper Powder
  • 1 tsp Curry Powder / Paav Bhaji Masala
  • 3 Cloves
  • 1/4 Cinnamon Stick

For Curry

  • 5 Boiled Eggs – shells removed
  • 1 Onion – finely chopped
  • 1/2 tbsp Ginger Garlic Paste
  • Hing
  • Salt to taste
  • 1 tsp Mustard Seeds
  • 1 tbsp Coconut Oil
  • 1 stick Curry Leaves
  • 2 tbsp Chopped Coriander Leaves
  • 1/2 tsp Pepper Powder – optional

Instructions

Prepare masala paste by grinding curd, cloves, cinnamon, cumin seeds, pepper powder, dry red chilies, curry powder/pav bhaji masala, and turmeric powder. Keep aside.
Remove the shells of egg and keep aside. Heat oil in a pan or kadai and temper mustard seeds. Add curry leaves and saute a while. Now, add chopped onions and saute a while. Add ginger-garlic paste. Stir well everything.
Add the masala paste and boiled eggs. Add asafoetida, little pepper or red chili powder, salt, and 1 cup water.
Cook it covered till the raw masala smell goes off and you get slightly thick and creamy gravy. Garnish with chopped coriander and serve warm with rice or roti.

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