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Egg masala gravy is a fantastic side dish. This goes well with chapatti, biryani or pulao too. The aroma and the test of this dish is just tempting. This is very easy to make. Do try it and do ot forget to like, comment, share and subscribe.
Ingredients
- 2 tbsp Dry grated Coconut
- 1 tsp Oil
- 2 medium size chopped Onion
- 4~5 Garlic cloves
- 1 tsp chopped Ginger
- 2 tbsp Oil
- 1 tbsp Coriander powder
- 1 tsp Garam masala (Kitchen King Masala)
- 1 tsp Red chili powder
- Water
- Salt to taste
- 4 Boiled Eggs
- Finely chopped Coriander leaves
Instructions
- Heat up a pan.
- Add coconut and dry roast on medium heat until it gets light brown colour.
- Take roasted coconut into a blender pot.
- Add oil, onion, garlic and ginger.
- Mix well and fry until it gets deep golden colour.
- When onion is caramelized, turn off the heat.
- Transfer the onion into blender pot containing roasted coconut.
- Blend the mixture into fine paste. Do not add any water while blending.
- If you can’t grind it, you can add about 1-2 tsp water.
- Try to add minimum water. The ground masala should be nice and thick.
- Heat up oil in a pan.
- Add masala in hot oil and mix well.
- Add coriander powder, garam masala and red chili powder.
- Mix well and fry until masala start to release oil for about 5-6 minutes.
- Add water, salt and mix well. Bring the mixture to boil.
- When the curry begins to boil, reduce the heat.
- Take boiled eggs, peel them and cut into half.
- Add eggs into curry.
- Cover and cook on medium heat for 5 minutes.
- Turn off the heat and garnish with coriander leaves.
- Egg masala gravy is already.
- You can serve egg masala with chapatti, paratha.
- It also goes well with jawar or bajra bhakari.
Notes
- If you add more water while grinding masala and if it becomes thin and runny, then after adding it to hot oil, water will splash out all over. To avoid it, add minimum water while grinding masala.
Recipe Video
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