Restaurant-Style Egg Masala at Home: A Flavorful Journey

Egg masala, a vibrant curry bursting with aromatic spices and tender eggs, is a culinary gem enjoyed across India. While restaurant renditions tantalize our taste buds, recreating this magic in your own kitchen is surprisingly simple. So, embark on this flavorful journey and impress your loved ones with homemade egg masala!

Ingredients:

• For the eggs:
  • 6 hard-boiled eggs, peeled and shallow-fried (optional)
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon red chili powder
• For the masala:
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 2 whole cloves
  • 1 inch cinnamon stick
  • 2 bay leaves
  • 1 medium onion, finely chopped
  • 2 inches ginger, grated
  • 2 cloves garlic, minced
  • 2 green chilies, chopped (adjust to spice preference)
  • 3 medium tomatoes, blended into a puree
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1/2 teaspoon garam masala powder
  • 1/2 cup water (adjust for desired gravy consistency)
  • Salt to taste
  • Fresh coriander leaves, chopped, for garnish

Instructions:

1. Prepare the eggs (optional): Heat oil in a pan. Add turmeric and red chili powder, then gently fry the eggs until golden brown. Set aside.
2. Temper the masala: Heat oil in a pan or kadhai. Add cumin seeds, cloves, cinnamon stick, and bay leaves. Let them splutter for a few seconds.
3. Saute the aromatics: Add chopped onions and fry until translucent. Then, add ginger, garlic, and green chilies. Saute until fragrant.
4. Simmer the gravy: Add the tomato puree, coriander powder, turmeric powder, red chili powder, and garam masala powder. Mix well and cook for 5-7 minutes, until the oil separates.
5. Adjust consistency and add finishing touches: Add water and adjust the consistency of the gravy to your preference. Season with salt and simmer for another 2-3 minutes.
6. Gently incorporate the eggs: Carefully add the fried or boiled eggs to the gravy. Simmer for a minute or two, ensuring they are heated through.
7. Garnish and serve: Garnish with fresh coriander leaves and serve hot with rice, roti, or paratha.

Tips:

• For a richer flavor, add a tablespoon of cashew paste or yogurt along with the tomato puree.
• Adjust the spice level according to your preference. You can add more green chilies or a pinch of cayenne pepper for a spicier kick.
• If you prefer a smoother gravy, blend the cooked masala with a hand blender before adding the eggs.
• Leftover egg masala tastes even better the next day! Simply reheat it gently and enjoy.

With these simple steps and a touch of love, you can whip up a restaurant-style egg masala that will tantalize your taste buds and leave you wanting more. So, get cooking and embark on this delicious adventure!