Street style egg masala

Name: Street style egg masala
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 4-6 Eggs, hard boiled; 1 tsp. Kashmiri red chilli powder; 1/2 tsp. turmeric, divided; 1/2 cup +3 tbsp . oil; 10 peppercorns; 1 tbsp. curry leaves; 1 black cardamom; 1 green cardamom; 4 cloves; 1 bay leaf; 1 tsp. cumin seeds; 1 star anise; 1 onion, chopped; 1 tsp. ginger paste; 1 tsp. garlic paste; To taste, chilli powder; To taste, salt; 1 tbsp. coriander seeds, crushed; 2 green chillies, chopped; 1 cup tomato puree; 3 tbsp cream or yogurt; As required, cilantro, chopped; 1/2 cup water; 1/2 tsp. fenugreek leaves

Sarvat Hanif @sarvathanif

Canada

If you love street food (dhaba food), then this curry is just what you need. Dhaba food is phenomenal in taste and we usually find these dhabas on highways. They cook some amazing dishes in traditional style which enhances the flavour of the dish.

This egg curry is super simple to make and it is packed with fresh spices, ginger garlic and cooked in onion-yogurt-tomato gravy, making it absolutely delicious.

It takes all of 30 minutes from start to finish for a perfect suhoor breakfast.

This egg curry is super simple to make and it is packed with fresh spices, ginger garlic and cooked in onion-yogurt-tomato gravy, making it absolutely delicious.

It takes all of 30 minutes from start to finish for a perfect suhoor breakfast.

Sarvat Hanif @sarvathanif

Canada

This egg curry is super simple to make and it is packed with fresh spices, ginger garlic and cooked in onion-yogurt-tomato gravy, making it absolutely delicious.

It takes all of 30 minutes from start to finish for a perfect suhoor breakfast.

This egg curry is super simple to make and it is packed with fresh spices, ginger garlic and cooked in onion-yogurt-tomato gravy, making it absolutely delicious.

It takes all of 30 minutes from start to finish for a perfect suhoor breakfast.

Saved

Ingredients

30 minutes

4 servings

4-6Eggs, hard boiled
1 tsp.Kashmiri red chilli powder
1/2 tsp.turmeric, divided
1/2 cup +3 tbsp. oil
10peppercorns
1 tbsp.curry leaves
1black cardamom
1green cardamom
4cloves
1bay leaf
1 tsp.cumin seeds
1star anise
1onion, chopped
1 tsp.ginger paste
1 tsp.garlic paste
To taste, chilli powder
To taste, salt
1 tbsp.coriander seeds, crushed
2green chillies, chopped
1 cuptomato puree
3 tbspcream or yogurt
As required, cilantro, chopped
1/2 cupwater
1/2 tsp.fenugreek leaves

Saved

Steps

30 minutes

1

Prick the eggs with fork and place in a bowl. Sprinkle Kashmiri red chilli powder and ¼ teaspoon turmeric. Mix to coat the eggs.
2

Heat 3 tablespoon oil and saute the eggs. Remove and set aside.
3

In same pan, heat remaining oil and saute the whole spices. Allow to crackle.
4

Add the onion and cook till brown.
5

Add ginger-garlic pastes and cook 2 minutes.
6

Add powdered spices, crushed coriander seeds and green chillies. Cook 2 minutes.
7

Add tomato puree and cook till oil separates.
8

Reduce heat to low and add the cream or yogurt and mix. Cook till oil separates.
9

Add cilantro and the eggs and mix.
10

Add water, mix; cover and simmer 2 minutes..
11

Uncover, add fenugreek leaves, mix well, cover and simmer 2 minutes.
Serve with paratha.