Ingredients
- Eggs, 4
- Ginger paste, 2 teaspoon
- Egg Masala gravy paste (Blend the following separately) Tomato, 1 big Green chilli, 2 Onion, 1 big size Fennel seeds/mouri, 3/4th teaspoon Oil , 2 teaspoon
- Onion , 1 medium size,
- Garlic, 2 teaspoon
- Salt, to taste
- Coriander powder, 2 teaspoon
- Sugar, 1-2 teaspoon
- Garam masala powder, 2 teaspoon (Grind : 1” cinnamon, 2 green cardamom, 2 cloves, 1/4th star anise, a pinch of nutmeg)
- Turmeric powder, ½ teaspoon
- Kashmiri red chilli powder, 2 teaspoon or to taste
- Black pepper, 1 teaspoon
- For tempering – Oil, 2 tablespoon Ghee (clarified butter), 1 tablespoon (If you don’t have ghee, use same amount of oil) Cumin seeds, 1 teaspoon Dry red chiili, 2 small (broken into half) Whole garam masala ( ½” cinnamon, 2 small green cardamom, ½ small black cardamom, 2 small cloves, 1/4th star anise(optional), a bit of mace & nutmeg).
Recipe Description
One egg recipe I absolutely love is the “Egg Masala – Gravy based”. Ypu will find it in any Indian restaurant.
It’s an Indian Classic – it’s so common and has endless variants (just like any other Classic recipes) but the general ingredients and texture remains same. We make it at home every other week and I have had it in more than two eateries/restaurant.
It is delicious. Period.
Its very versatile. You can make it on week days where you barely have time after work or even on weekends parties or special lunch, be it holiday meals, get togethers, puja/festivals, dinner invites etc.
I have made it today proper “restaurant style” – made from scratch, styled, served and photographed in a very restaurant-ish way! (Restaurant-ish is my new creation, eh!)
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