Punjabi Egg Masala

It’s a simple and easy lip smacking recipe. No need to spend much time to prepare this great and tasty dish.

The nice red color comes from tomatoes. It is one of the most loved items of the kids and it is healthy too.

This egg masala goes well with steamed rice/ jeera rice/ roti/ 

parota…

Ingredients

Boiled Eggs – 5

Chopped Onions – 1 cup

Chopped Tomatoes – ½ cup

Cumin Seeds – 1 tsp

Bay Leaf – 1

Turmeric Powder – 1/2 tsp

Chilli Powder – 1 tsp

Coriander Powder – 1 tsp

Crushed Kasoori Methi (Venthaya leaf) – 1 tsp

Garam Masala – ½ tsp

Amchoor (or) dry mango powder

Salt to taste

Oil – 2 tsp

(For Masala)

Ginger – a small piece

Garlic – 5 pods

Chopped Onion – 1 cup

Green Chillies – 2

Fennel Seeds – 1 tsp

Chopped Tomatoes – 1 cup

Cloves – 3

Cinnamon sticks – 2

Method

Heat oil in a pan, roast all the ingredients which is under “for masala” and let it cool down and grind everything together in a mixer and keep it aside.

In the same pan, add cumin seeds, bay leaf, chopped onions, and fry till it becomes mushy.

Now add turmeric powder, coriander powder, chilli powder, dry mango powder, chopped tomatoes and fry for another 5 minutes on low flame.

Then add the prepared masala paste and cook for another five minutes. Now add salt, garam masala and cook for another 2 to three minutes.

Now add water and boiled eggs to it. Mix well. Keep cook this gravy for another 5 min.

Add the crushed kasoori methi to this gravy. Mix well and switch off the flame.