Ingredients with Measurements:
- 4 eggs
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt, to taste
- 2 tablespoons oil
- Fresh coriander leaves, chopped for garnish
Special equipment needed:
- None
Step-by-step instructions:
1. Boil the eggs in a pot of water for 10 minutes. Once done, peel the eggs and cut them into small pieces. Set aside.
2. Heat oil in a pan over medium heat. Add chopped onions and sauté until they turn golden brown.
3. Add ginger paste and garlic paste to the pan and sauté for a minute.
4. Add chopped tomatoes to the pan and cook until they are soft and mushy.
5. Add cumin powder, coriander powder, turmeric powder, red chili powder, and salt to the pan. Mix well.
6. Add the boiled and chopped eggs to the pan and mix well with the masala.
7. Cook for 5-7 minutes until the masala is well coated on the eggs.
8. Garnish with chopped coriander leaves.
9. Serve hot with roti, paratha, or rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 185 kcal
- Carbohydrates: 7 g
- Protein: 10 g
- Fat: 13 g
- Fiber: 2 g
Substitutions for ingredients:
- You can use any cooking oil of your choice.
- You can substitute fresh tomatoes with canned tomatoes.
Variations:
- You can add green peas, potatoes, or bell peppers to the dish to make it more flavorful.
Tips and tricks:
- Make sure to boil the eggs properly to avoid any rawness.
- You can adjust the spice level according to your taste.
Storage instructions:
- Store the leftover Egg Khesh Masala in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the Egg Khesh Masala in a pan over medium heat until it is heated through.
Presentation ideas:
- Serve the Egg Khesh Masala in a bowl or on a plate.
Garnishes:
- Garnish with chopped coriander leaves.
Pairings:
- Serve with roti, paratha, or rice.
Suggested side dishes:
- Serve with cucumber raita or onion salad.
Troubleshooting advice:
- If the masala is too dry, add a little water to the pan.
Food safety advice:
- Make sure to boil the eggs properly to avoid any rawness.
Food history:
- Egg Khesh Masala is a popular dish in Indian cuisine.
Flavor profiles:
- Spicy, savory, and aromatic.
Serving suggestions:
- Serve hot with roti, paratha, or rice.
Related Categories
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Region: Indian