ఎగ్ మసాలా కర్రీ ఎప్పుడు చేసినట్టు కాకుండా ఒక్కసారి ఇలా చేసి చూడండి టేస్ట్ మై మర్చిపోతారు

Ingredients

• 4 pieces Eggs (hard‑boiled, peeled and cut crosswise)
• 3 medium Onion (thinly sliced lengthwise)
• 2 inch Ginger (peeled and finely chopped)
• 1 clove Garlic (peeled and minced)
• 3 pieces Green Chili (slit lengthwise; adjust for heat)
• 12 pieces Cashew Nuts (soaked in warm water for 10‑15 minutes)
• 1 cup Cilantro (Coriander Leaves) (loosely packed, stems included)
• 2 tablespoon Oil (vegetable or canola oil)
• 0.5 teaspoon Turmeric Powder
• 1 tablespoon Kashmiri Red Chili Powder (for color and mild heat; regular chili powder can be used)
• 0.5 teaspoon Coriander Powder
• 0.5 teaspoon Garam Masala
• 1 teaspoon Cumin Seeds
• 1 piece Cinnamon Stick (medium size)
• 2 pieces Cardamom Pods (lightly crushed)
• 3 pieces Black Peppercorns (lightly crushed)
• 0.5 teaspoon Salt (adjust to taste)
• 0.5 cup Plain Yogurt (room temperature, whisked)
• 0.5 cup Water (adjust for desired thickness)

Instructions

1. Prepare Ingredients

   Slice the three medium onions lengthwise into thin strips, chop ginger, mince garlic, and slit the green chilies. Soak 12 cashews in warm water for 10‑15 minutes, then rinse and set aside.

   Time: PT5M

2. Boil and Cut Eggs

   Place the eggs in a saucepan, cover with water and bring to a boil. Cook for 9‑10 minutes, then transfer to cold water, peel and cut each egg crosswise.

   Time: PT10M

   Temperature: 100°C

3. Fry Onions

   Heat 1 tbsp oil in a large pan over medium heat. Add the sliced onions and fry, stirring occasionally, until they turn a light pink (about 7 minutes).

   Time: PT7M

   Temperature: medium

4. Add Aromatics

   Add the chopped ginger, minced garlic, and green chilies to the onions. Stir‑fry for another 2 minutes until fragrant.

   Time: PT2M

   Temperature: medium

5. Set Aside Fried Onions

   Transfer the lightly fried onions to a plate and set aside; they will be added back later for texture.

   Time: PT1M

6. Fry Eggs Separately

   In the same pan, add another 1 tbsp oil. Once hot, add the boiled egg halves, sprinkle with half a tsp turmeric, half a tsp salt, and 1 tbsp Kashmiri red chili powder. Fry until the edges are crisp, about 5 minutes.

   Time: PT5M

   Temperature: medium

7. Make Cashew‑Cilantro Paste

   Drain the soaked cashews. In a blender, combine the cashews, cilantro leaves (with stems), and a splash of water. Blend to a smooth paste.

   Time: PT5M

8. Temper Whole Spices

   Add 1 tsp cumin seeds, 1 medium cinnamon stick, 2 crushed cardamom pods, and 3 crushed peppercorns to the pan with the remaining oil. Fry for about 10 seconds until fragrant.

   Time: PT0M10S

   Temperature: medium-high

9. Cook Paste

   Stir in the cashew‑cilantro paste. Cook on medium flame, stirring continuously, until the oil begins to separate from the masala (about 5 minutes).

   Time: PT5M

   Temperature: medium

10. Add Ground Spices

    Add 0.5 tsp turmeric, 1 tbsp Kashmiri red chili powder, 0.5 tsp coriander powder, and 0.5 tsp salt. Fry for 1 minute, stirring constantly.

    Time: PT1M

    Temperature: medium

11. Incorporate Yogurt

    Lower the flame, add 0.5 cup whisked yogurt, and mix well. Cook until the oil separates again, about 3 minutes.

    Time: PT3M

    Temperature: low

12. Combine Eggs and Finish Curry

    Add the fried egg halves, the set‑aside pink onions, and 0.5 tsp garam masala. Pour in 0.5 cup water, stir gently, and bring to a gentle boil. Cover with a lid and simmer for 4 minutes.

    Time: PT4M

    Temperature: medium

13. Garnish and Serve

    Turn off the heat, sprinkle the remaining fresh cilantro, give a final stir, and serve hot with roti, chapati, rice or puri.

    Time: PT1M

Nutrition Facts

Calories

260

Protein

12 g

Carbohydrates

13 g

Fat

16 g

Fiber

2 g