Egg masala Gravy

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Restaurant Style Egg Gravy | Restaurant Style Egg Masala | Egg Masala Curry | Egg Masala Gravy | Egg Curry | Egg Masala | Egg Curry  | Dhaba Style Egg Masala | Anda Curry | Anda Masala


This is a simple and super easy recipe of street style Egg Masala. This is perfect to have with some toasted bread or pav. Do try this recipe and Enjoy!!


Ingredients for Restaurant Style Egg Gravy:



  1. - Boiled and shelled eggs- 6
  2. - Turmeric Powder- 1/4 tsp
  3. - Red Chilli Powder- 1/4 tsp
  4. - Cumin seeds- 1 tsp
  5. - Green Chillies, chopped- 1-2
  6. - Onions, fine chopped- 2 medium (total around 150 gms)
  7. - Ginger, crushed- 1.5 tsp
  8. - Garlic, crushed- 2 tsp
  9. Curd/Yogurt Spice Mix:
  10. - Whisked Curd/Yogurt- 4 tbsp
  11. - Turmeric Powder- 1/4 tsp
  12. - Red Chilli Powder- 1 tsp
  13. - Coriander Powder- 1 tsp
  14. - Garam Masala Powder-
  15. - Tomato Purée- 5 tbsp
  16. - Kasuri Methi (Fenugreek leaves), roasted and crushed- 1 tsp
  17. - Salt- 1 tsp
  18. - Refined Oil- 3 tbsp


Preparation:


  1. - Boil and shell the eggs. Add the turmeric and red chilli powder and mix it to coat the eggs.
  2. - Now take a pan and fry the eggs on low heat for around 2-3 mins till golden. Set aside.
  3. - Chop the onions & the green chillies. Peel and crush the ginger and garlic.
  4. - Preferably use readymade tomato purée available in stores alternatively blend 2 small red tomatoes and use that.
  5. - Dry roast the Kasuri Methi (Fenugreek leaves) and crush it with your hand when cool.


Process:


  1. - Heat oil in a pan and add cumin seeds. Once it splutters, add the chopped green chillies and give a mix.
  2. - Add the chopped onions and add 1 tsp salt to taste. Fry on medium heat for 7-8 mins till light brown.
  3. - Now add the crushed ginger and garlic and fry on low heat for 2 mins.
  4. - Add the tomato purée and fry on medium to low heat for around 4 mins with a splash of water. Cook till oil separates.
  5. - Now lower the heat, add the curd/yogurt-spice mix and mix it well. Continue to stir and cook on low heat for around 3 mins till oil separates.
  6. - Add 150 ml water, mix and cover & cook on low heat for 5 mins till the gravy is cooked.
  7. - Now add the roasted Kasuri Methi(Fenugreek leaves, give a mix.
  8. - Take the fried eggs, make 2 cuts on each and add into the gravy.
  9. - Add 50 ml water and cover & cook on low heat for 3 mins.
  10. - Serve with rice or roti.




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