Egg Masala Gravy Recipe
Ingredients
For the Egg Gravy
1) 10 boiled eggs (cut in half)
2) 1/2 cup oil (adjust as per preference)
3) 2-3 medium-sized onions ( finely chopped
4) 4 medium-sized tomatoes ( finely chopped
5) 1 teaspoon salt (or to taste)
6) 3/4 teaspoon turmeric powder
7) 1 teaspoon red chili powder (spicy)
8) 1 teaspoon Kashmiri red chili powder (for color)
9) 1 teaspoon roasted cumin powder
10) 1 teaspoon garam masala powder
11) 2 teaspoons coriander powder
12) 1/2 teaspoon black pepper powder
13) 2 cups water (adjust for gravy consistency)
14) 2 tablespoons besan (gram flour) (for thickening the gravy)
For the Green Masala Paste
15) 2-inch piece of ginger (chopped
16) 15-20 garlic cloves
17) 12-15 cashews
18) 3-4 green chilies (adjust based on spice preference)
19) 1/4 cup mint leaves
20) A handful of fresh coriander leaves (with stems)
21) 2 medium-sized onions (roughly chopped
For Garnishing
22) Fresh coriander leaves (chopped
23) 2-3 fresh green chilies (chopped (optional)
24) Lemon juice (optional)
Let’s Start Recipe
Today, we are going to make a very delicious, tangy, and spicy **Egg Masala Gravy** in a dhaba style. You can serve this with **paratha**, **naan**, or **rice**. It’s a very tempting and flavorful gravy that can be packed for lunch boxes as well. It’s also an easy recipe to make. Let’s quickly get started with the recipe!
Step 1: Boil and Cut the Eggs
First, I’ve boiled **10 eggs**. You can adjust the number of eggs based on your preference. Cut each egg in half, so that we have two halves of each egg. If you prefer, you can leave them whole, but make sure to make slits in them for better absorption of the masala. Set the eggs aside once cut.
Step 2: Prepare the Green Masala Paste
In a mixing jar, add:
1) 2-inch piece of ginger (chopped into small pieces
2) 15-20 garlic cloves
3) 12-15 cashews
4) 3-4 green chilies (adjust based on your spice preference)
5) 1/4 cup mint leaves
6) A handful of fresh coriander leaves (with stems for added flavor)
7) 2 medium-sized onions (roughly chopped
Grind all of this into a fine paste without adding water. Set the paste aside for later use.
Step 3: Cooking the Base Gravy
In a pan, add **1/2 cup of oil**. Once heated, add **2-3 finely chopped onions**. Fry the onions until they turn **light golden brown**. Do not darken them too much.
Once the onions are fried, add **4 medium-sized tomatoes**, finely chopped. Add **1 teaspoon salt** to the tomatoes to help them cook faster. Stir the tomatoes and cook them until they become soft and mushy (about 4-5 minutes).
Step 4: Add the Spices
Once the tomatoes are cooked, reduce the flame to **low** and add the following spices:
1) 3/4 teaspoon turmeric powder
2) 1 teaspoon red chili powder (spicy)
3) 1 teaspoon Kashmiri red chili powder (for color)
4) 1 teaspoon roasted cumin powder
5) 1 teaspoon garam masala powder
6) 2 teaspoons coriander powder
Mix the spices well with the tomatoes and onions. Cook this mixture on low flame for **2-3 minutes**. If it becomes too dry, add a little water to prevent the spices from burning.
Step 5: Cook the Green Masala Paste
Now, add the **green masala paste** that we made earlier. Mix it well with the cooked spices. Let the paste cook for **5-7 minutes** on low flame until the oil begins to separate from the masala. Stir occasionally to avoid burning.
Step 6: Add Water and Simmer
Once the masala is well-cooked, add **2 cups of water** (adjust as per your desired gravy consistency). Mix it well and turn the flame to medium-high to bring the gravy to a boil. Taste the gravy and adjust the salt or chili as needed. If required, add more salt and chili.
Step 7: Simmer and Thicken
Once the gravy comes to a boil, cover the pan and let it simmer on **low flame** for **3-4 minutes**. This helps the spices to blend and cook properly.
Now, to make the gravy thicker and more like a dhaba-style gravy, prepare a **besan (gram flour) slurry**. Mix **2 tablespoons of besan** with a little water to form a smooth paste. Add this mixture to the gravy and stir well to prevent any lumps. This will thicken the gravy and enhance its texture. Let it simmer for **3-4 more minutes**.
Step 8: Add the Eggs
Finally, add the **cut boiled eggs** to the gravy. Gently place them so the yolks stay on top. Do not stir the eggs too much, as this might break them. Instead, spoon some gravy over the eggs. This will allow the eggs to absorb the flavor of the masala.
Cover and simmer for **3-4 minutes** to let the eggs soak in the gravy’s flavor. Garnish with **freshly chopped coriander** before serving.
Step 9: Serve
Your **spicy Dhaba-style Egg Masala Gravy** is now ready! Serve it with **paratha**, **naan**, or **rice**. It’s an ideal dish for lunch boxes, and it makes for a great dinner as well. This rich and spicy gravy is sure to satisfy your cravings for flavorful Indian food.
Thank You…♥️