Egg Masala with Chef Aditya Bal on Cooking Table

                                                        Egg Masala

Chef	:	Aditya Bal
Recipe Servings	:	6
Recipe Cook Time	:	30 Minutes
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Maa ke haath ka khanna: Boiled eggs cooked in varied spices and masalas. Topped with a crackling tadka.

Ingredients

• For the spice paste:
  
  1 tsp red chilli powder
  
  1 tsp turmeric powder
  
  Salt, to tatse
  
  1 tsp coriander powder
  
  1 tsp cumin powder
  
  2 tsp ginger-garlic paste
  
  
  For the eggs:
  
  4 hard boiled eggs, de shelled
  
  Oil for deep frying
  
  
  For the base:
  
  1 Tbsp oil
  
  1 tsp cumin
  
  1 green chilli
  
  Hing, a pinch
  
  1 onion, julienne
  
  1 tsp chopped garlic
  
  1 tsp chopped ginger
  
  1 tsp turmeric
  
  1 tsp coriander powder
  
  1 tsp cumin powder
  
  Red chilli powder, to taste
  
  Salt, to taste
  
  2 tomatoes, chopped
  
  Water, to de glaze
  
  1 tsp Kashmiri red chilli powder
  
  Juice of 1/2 lemon
  
  
  For the tadka:
  
  1 Tbsp oil
  
  1 Kashmiri chilli, chopped
  
  1/4 tsp methi seeds
  
  1 tsp zeera
  
  1 tsp mustard seeds
  
  4-5 curry leaves
  
  Coriander leaves, to garnish

Method

For the eggs:

Mix together all the ingredients for the spice paste. Coat the boiled eggs in it.

Deep fry the spiced eggs and drain on an absorbent paper.

Slit them in half.


For the base:

Heat oil in the pan and add cumin, green chilli, hing, onions, ginger and garlic.

Fry onions till it turns yellowish brown. Add turmeric, coriander powder, cumin powder, red chilli and salt. Saute.

Add tomatoes and cook till the oil leaves the sides and add water to de glaze.

Add the deep fried eggs. Coat the eggs in the masala.

Pour over the tadka.

Garnish with coriander leaves. Serve.


For the tadka:

In a small pan add oil. When its hot add Kashmiri chilli, methi seeds, cumin seeds, mustard seeds and curry leaves. Let them crackle.

Pour over the eggs.