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Egg MasalaEgg masala is made from boiled eggs. It is rich and spicy dish with gravy. Reduce the quantity of chilies to make it less spicy. Ingredients you will need to make this dish: Eggs (ande) : . . . . . . . . . . . . . . . . . . six Onion (pyaj) : . . . . . . . . . . . . two to three Tomatoes (tamater) : . . . . . . . two to three Ginger paste (adrak) : . . . . . 1 table spoon Garlic paste (lasoon) : . . . . 1 table spoon Green chilies (hari mirchi) : . . . . . . 5 to 6 Red chili powder (lal mirchi) : 1 table spoon Pepper powder (kali mirchi) : 1/2 tea spoon Coriander powder (dhania) : 1 1/2 table spoon Cumin powder (jeera) : . . . . . . 1 table spoon Turmeric powder (haldi) : . . . . . 1 tea spoon Garam masala powder : . . . . 1/4 tea spoon Oil (tel) : . . . . . . . . . . . . . . . . . . 1/2 cup Coriander leaves (hara dhania) Salt (namak) as per your taste Boil eggs in water till done. Peel it and cut it vertically in half. Heat oil in a pan and fry finely chopped onion till it is just transparent. Add finely chopped green chilies, ginger paste and garlic paste. Fry for one to one and a half minutes and then add chopped tomatoes. Cook it for a minute and then add red chili powder, pepper powder, coriander powder, cumin powder, turmeric powder, garam masala powder and salt. Cook it on slow flame for two to three minutes. Add eggs and 1/2 cup of water to this preparation and simmer it on slow flame for five minutes. Garnish egg masala with coriander leaves. Enjoy with roti, chapati, butter nan or steamed rice. Also try this recipe - Egg Stew Return back to Home Page from Egg masala
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