About Egg Masala Recipe
Gallery Egg Masala
- 6 hard-boiled eggs, peeled and cut in half lengthwise
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies, finely chopped (adjust to taste)
- 1-inch piece of ginger, grated
- 4 cloves of garlic, minced
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/4 cup chopped coriander leaves (cilantro) for garnishing
- Salt to taste
- 2 tablespoons cooking oil
- Water as needed
1/ Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
2/ Add chopped onions and sauté until they turn golden brown.
3/ Add green chilies, grated ginger, and minced garlic. Sauté for a couple of minutes until the raw aroma disappears.
4/ Add chopped tomatoes and cook until they become soft and oil starts to separate from the mixture.
5/ Now add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for a minute or two.
6/ Add a little water if the mixture is too dry to prevent burning and to achieve a thick gravy consistency.
7/ Gently place the halved boiled eggs into the gravy, yolk side up. Cover the pan and let it simmer for about 5-7 minutes on low heat, allowing the flavors to infuse.
8/ Sprinkle garam masala over the eggs and the gravy. Mix it gently without breaking the eggs.
9/ Garnish with chopped coriander leaves (cilantro).
10/ Serve hot with rice, naan, or chapati.
11/ Adjust the spice levels according to your taste preferences. Enjoy your delicious Egg Masala.
Tips and tricks to make a flavorful Egg Masala
Hard-boil the eggs perfectly: To ensure easy peeling and well-cooked eggs, place them in a pot of cold water, bring them to a boil, then cover and let them sit for about 10-12 minutes before transferring to an ice bath.
Customize spice levels: Adjust the amount of red chili powder and green chilies according to your spice tolerance. Taste as you go to achieve the desired level of heat.
Fresh ingredients: Use fresh tomatoes, onions, ginger, and garlic for the best flavor. Freshly ground spices also enhance the taste significantly.
Prep ingredients before cooking: Chop onions, tomatoes, green chilies, ginger, and garlic beforehand to make the cooking process smoother and more efficient.
Tempering with whole spices: If preferred, you can add whole spices like bay leaves, cardamom, cloves, or cinnamon during the initial tempering for added aroma.
Balancing flavors: Adjust the salt, spice, and tanginess (from tomatoes) to achieve a balanced flavor profile. If the tomatoes are too tangy, a pinch of sugar can help neutralize the acidity.
Simmer for flavors to meld: Let the eggs simmer in the masala for a few minutes to absorb the flavors.
Garnish generously: Finish off with fresh coriander leaves (cilantro) for a burst of color and added freshness.
Pairing options: Egg Masala pairs well with rice, naan, chapati, or bread.
Experiment with variations: Feel free to experiment by adding other ingredients like bell peppers, peas, or spinach to create your unique version of Egg Masala.
The nutritional values for Egg Masala can vary based on the specific recipe and portion size. Here’s a rough estimate per serving (approximately 1/4th of the recipe):
- Calories: Around 200-250 calories
- Protein: Approximately 12-15 grams
- Fat: Around 12-15 grams
- Carbohydrates: Roughly 10-15 grams
- Fiber: Varies depending on ingredients, usually 2-4 grams
- Sodium: Varies based on added salt and ingredients
Please note that these values are approximate and can differ based on the ingredients used and cooking methods. The nutritional content may vary significantly, so it’s advisable to calculate precise nutritional information based on the specific ingredients and quantities used in your Egg Masala recipe.
Some frequently asked questions (FAQs) about Egg Masala
Can I use different spices in Egg Masala?
Absolutely!. Common spices used include cumin, coriander, turmeric, red chili powder, garam masala, and more. Feel free to experiment with other spices to create your desired flavor profile.
How can I make Egg Masala less spicy?
To reduce the spiciness, you can use fewer green chilies or reduce the amount of red chili powder. Adding a dollop of yogurt or cream can also help mellow the heat while adding richness to the dish.
Is Egg Masala suitable for vegetarians?
Yes, Egg Masala is vegetarian as long as no non-vegetarian ingredients are added.
Can I make Egg Masala ahead of time?
Yes, you can prepare the Egg Masala ahead of time and store it in an airtight container in the refrigerator for up to 2-3 days. Reheat it gently on the stove or in the microwave before serving.
What are the best accompaniments for Egg Masala?
Egg Masala pairs well with various sides such as steamed rice, naan, chapati, paratha, or bread. The choice of accompaniment depends on personal preference.
Can I freeze Egg Masala?
While the boiled eggs in the masala can be frozen, the texture might slightly change upon thawing. It’s recommended to freeze the masala without the eggs for better results. Reheat the masala and add fresh boiled eggs when serving.
How do I prevent the eggs from breaking in the gravy?
Handle the eggs gently while adding them to the gravy and avoid stirring vigorously once they are added. Simmer the dish on low heat to prevent the eggs from breaking apart.
Can I add vegetables to Egg Masala?
Yes, you can add vegetables like bell peppers, peas, spinach, or potatoes to enhance the nutritional value and add more texture to the dish. Add these vegetables along with the spices and adjust cooking times accordingly.