Peri Peri Egg Beans Masala

Name: Peri Peri Egg Beans Masala
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 cup kidney beans/ rajma (soak overnight and boiled); 1 tbsp butter; 1 cup finely chopped onions; 1 tsp ginger-garlic paste; 1 medium finely chopped capsicum; 1 medium finely chopped tomatoes; 1/2 cup boiled sweet corn; 2 1/2 tbsp Peri Peri Sauce; 1 tsp red chilli powder; 1 tsp garam masala; 1 tsp rajma masala; to taste Salt; 4-5 eggs; 1 cube processed cheese; 1 tsp black pepper; 1 tsp chilli flakes; 1 tbsp coriander for garnishing

Ami Adhar Desai @amidhar10

#nonv
Eggs are very good for our body to get full nutrition and protein.it is very healthy and easy recipe and here I made kidney beans and eggs with Peri Peri Sauce.Kidney beans are mainly composed of carbs and fiber but also rich in protein.

Ami Adhar Desai @amidhar10

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Ingredients

30 minutes

3 servings

1 cupkidney beans/ rajma (soak overnight and boiled)
1 tbspbutter
1 cupfinely chopped onions
1 tspginger-garlic paste
1medium finely chopped capsicum
1medium finely chopped tomatoes
1/2 cupboiled sweet corn
2 1/2 tbspPeri Peri Sauce
1 tspred chilli powder
1 tspgaram masala
1 tsprajma masala
to tasteSalt
4-5eggs
1 cubeprocessed cheese
1 tspblack pepper
1 tspchilli flakes
1 tbspcoriander for garnishing

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Steps

30 minutes

1

Soak kidney beans/rajma overnight than rinse well and add them to the pressure cooker, add pinch of salt and water. Pressure cook the dals about 7-8 whistles.
2

Heat butter in a pan. Add onions and wait till onions will get aromat than add garlic-ginger paste.
3

Now add capsicum and cook 2-3 minutes, after that add tomatoes,boiled sweet corn and mix well all the veggies. Cook 2-3 mins.
4

Now add soak and boiled kidney beans/rajma, mess some beans, after that add Peri Peri Sauce, red chilli powder, salt, garam masala, rajma masala and mix it well.
5

Than add eggs directly into mixture.
6

Spread cheese, sprinkle black pepper and chilli flakes. Cover the pan cook it for around 6-7 minutes. Than off the gas flame, garnishing with coriander and serve hot.