Hyderabadi Egg Masala

Name: Hyderabadi Egg Masala
Total time: 2100 s
Yield: 4 servings
Cuisine: Indian
Ingredients: For the masala Base; bunch Spinach - whole; Cloves - 4; Bay leaf - 2; 3 Green Cardamom -; Cinnamon stick - 1 inch; 2 tbsp Oil -; 1 Black cardamom -; Garlic Cloves - 7; 1 inch Ginger -; 2 Onion, medium size, sliced -; 2 Tomatoes, medium size -; 2 Green Chillies -; Coriander leaves - 1/2 cup; For Gravy :; 4 tbsp Oil -; 1 tsp Cumin seeds -; 1 inch Ginger, finely chopped -; Red Chilli powder - 1/2 tbsp (adjust as per preference; 1 tbsp Coriander powder -; 1/2 tsp Turmeric -; 3 tbsp Curd -; 4 Boiled eggs, halved; 1 tsp Garam masala -; 1 tsp Kasuri Methi -; to taste Salt

jyothi varne @cook_24218709

Bangalore

Don't get scared by those chillies or the long list of ingredients. Trust me this gravy is super delicious, lip-smacking and as good as the restaurant-style ones which you would normally order with butter kulchas. If you are a vegetarian replace the eggs with Paneer cubes, they taste equally good as well with the same gravy base. The main trick to get this recipe right is to ensure that the pureed masala base is cooked completely through with very little addition of water and retaining that nice green colour by blanching your spinach leaves right.

jyothi varne @cook_24218709

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Ingredients

35 mins

4 servings

For the masala Base
bunchSpinach - whole
Cloves- 4
Bay leaf - 2
3Green Cardamom -
Cinnamon stick - 1 inch
2 tbspOil -
1Black cardamom -
Garlic Cloves - 7
1 inchGinger -
2Onion, medium size, sliced -
2Tomatoes, medium size -
2Green Chillies -
Coriander leaves - 1/2 cup
For Gravy :
4 tbspOil -
1 tspCumin seeds -
1 inchGinger, finely chopped -
Red Chilli powder - 1/2 tbsp (adjust as per preference
1 tbspCoriander powder -
1/2 tspTurmeric -
3 tbspCurd -
4Boiled eggs, halved
1 tspGaram masala -
1 tspKasuri Methi -
to tasteSalt

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Steps

35 mins

1

Blanch the entire bunch of spinach leaves until they're cooked with a pinch of salt and immediately rinse them in cold water. Drain excess water and set aside.
2

For the base masala: In a kadhai or wok, heat oil, add the whole spices listed under masala base and fry them for 2mins on a medium simmer. Add ginger, garlic, green chillies and onions, cook until the onions turn golden brown.Next, add chopped tomatoes and cook until they turn mushy with 1/4 tsp salt.
3

Let the above mixture cool down, add 1/2 cup water, blanched spinach leaves, fresh coriander leaves and grind it into a fine paste. Set aside.
4

For Gravy: Heat oil in a deep vessel/pan, add cumin seeds and let it splutter. Next, add finely chopped ginger and cook for 2 minutes.Next, add the finely ground base masala, and mix well. Start adding the dry spice powders - chilli, turmeric and coriander and stir it into the mixture. Cook on low flame for 3-4minutes.
5

Once the oil slightly starts to separate from the masala, add curd, salt to taste and stir immediately to blend it into the gravy.Add water basis the consistency required (optional) and cook with a closed lid on for 4-5mins on a low flame with intermittent stirring.
6

Post which, add your boiled eggs or cubed paneer, garam masala, Kasuri methi and gently stir them to avoid breakage and coat the pieces with gravy. Cook for another 4-5minutes.
7

Serve hot with rotis, naan or ghee rice.