Apr 20, 2007

Egg Matar Masala

1. Eggs (boiled and shelled) - 4
2. Onion - 1 big
3. Tomato - 2
4. Green peas - 1/2 cup
5. Coriander Pd - 3 tsp
6. Chilli pd - 1 tsp
7. Turmeric pd - 1/2 tsp
8. Garam masala pd or meat masala pd - 1/2 tsp
9. Ginger garlic paste - 1/4 tsp
10. Mustard seeds - 1/2 tsp
11. Oil - 4 tbsp
12. Coriander leaves - a handful
13. Water - 1 cup
14. Salt - as per taste

1. Make 4 lengthwise slits on the eggs and keep aside.

2. Chop onion (long) and dice tomatoes.

3. Heat oil in a kadai. Add mustard seeds. When they splutter add the onion. Saute till they are soft. Add the ginger garlic paste and mix.

4. Lower the flame, add coriander powder, chilli powder and turmeric powder. Stir for a minute
and then add diced tomatoes and green peas. Add salt and cover cook for 2 to 3 minutes on medium flame. Stir in between.

5. Add the eggs and coat them with the masala. Pour water (depending on the consistency you prefer), mix and check for salt. Add the garam masala or meat masala and stir.

6. Cover cook for 5 minutes or till the gravy thickens a little. Turn the stove off.

7. Garnish with coriander leaves. Enjoy it with rotis/ jeera rice or plain rice.

1 comment:

Youknow me said...

Egg Curry is really awesome. I like all the receipes and photos you published here. It shows authenticity of your cooking and interest. Keep it up..
I will watch this space regularly and waiting for your next dish