- First boil and peel the eggs. Heat a kadai pan with oil, and saute boiled eggs till surface starts to become slightly crispy and light brown. Take them out of pan. In the same pan add oil add diced onions, green bell peppers, sauté until the onions and peppers are tender. Drain the veggies, take them out and keep aside. Now add cumin seeds in the same oil and when they start to pop, add bay leaf, cardamom and cloves. Now add sliced onions, when these turn light pink add spice powders like coriander powder, turmeric powder, red chilli powder, salt to taste and mix well. Add tomato puree and cook the masala till oil starts to leave masala and masala stops sticking to the sides of pan. Now add about a cup of water and bring the gravy to a boil. Add onion and capsicum that was previously cooked, fried boiled eggs and finally the crushed kasuri methi. Mix everything and cook for 2-3 minutes and finally add cream or malai. Cook for another minute and add some sliced ginger juliennes and switch off the heat. Add butter, salt and sauté for few more minutes. Cut the egg into half and add the egg pieces and kasuri methi. Cover the pan and simmer the kadai Egg for a few minutes on low heat. After a few minutes, turn off the heat. Transfer the Kadai Egg to a serving bowl and serve warm.
Kadai egg masala
#myrecipe
By Radha Nelanti
Jan, 18th
747
Servings
4 persons
Cook Time
25 minutes
Ingredients
14
- 16
Ingredients
- Eggs
- Onjon
- Capsicum
- Ginger
- Tomato puree
- Cloves
- Cardamom
- Bay leaf
- Turmeric powder
- Red chilli powder
- Corinader powder
- Salt
- Kasuri methi
- Oil
- Cream
- Coriander
