Egg Masala Video
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A chatpata and masaledar subzi of boiled and halved eggs cooked with onions, tomatoes and peppy spicy powders. The best part is that the mind-blowing flavour of this subzi is achieved using everyday ingredients, which you don’t have to go hunting for!
Recipe Description for Egg Masala, Egg Masala Dry
- To make {span class="bold1"}egg masala{/span}, combine the eggs and enough water in a deep non-stick pan and cook on a medium flame for 7 minutes. Drain.
- Crack and peel the eggs and cut each egg into halves. Keep aside.
- Heat the oil in a deep non-stick kadhai, add the onions and green chillies and sauté on a medium flame for 6 minutes.
- Add the ginger-garlic paste and sauté on a medium flame for 30 seconds.
- Add the tomatoes , mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally and mashing it lightly with a back of a spoon.
- Add the chilli powder, turmeric powder, garam masala and salt, mix well and cook on a medium flame for 1 minute.
- Add the coriander and ½ cup of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Gently place the egg halves at regular intervals, mix gently and cook on a medium flame for 2 minutes, without stirring in between.
- Serve the {span class="bold1"}egg masala{/span} hot garnished with coriander.
See step by step images of Egg Masala, Egg Masala Dry Recipe
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