Monday, December 28, 2015

Egg Masala Curry

  • 2-3 tbsp thinly sliced ginger
  • 4-6 cloves garlic
  • 1 tbsp finely chopped turmeric root
  • 4-6 fresh green chili, thinly sliced
  • ½-1 tsp red chili powder
  • ½ tsp garam masala
  • 2 cups yellow onion, finely chopped
  • 3-4 large tomatoes, finely chopped
  • 4-5 sprigs curry leaves
  • 8-10 hard boiled eggs
  • 3-4 tbsp oil
  • 2 cups coconut milk or  almond milk
  • salt to taste 
  • 2-4 tbsp chopped coriander leaves, for garnish
  1. Grind garlic, ginger and turmeric root to a fine paste.
  2. Heat oil in a large sauce pan, add onions and stir until slightly browned. 
  3. Add garlic-ginger paste, green chili, curry leaves and stir for 2-4 min. 
  4. Add tomatoes, red chili powder and salt to taste. Stir well and heat covered on medium, until tomatoes are cooked. 
  5. Add garam masala and stir well.
  6. De-shell eggs. Slice the whole eggs, half-way and perpendicular at both ends, then add to the gravy.  Stir gently to coat the eggs with gravy and simmer low, covered for 20 min.
  7. Add coconut or almond milk, stir well and simmer low, covered for 10 min.
  8. Garnish with coriander leaves.
Serves 4-6

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