Egg Kadai

Eggs cooked in Kadai Masala is a rich and creamy gravy that can go well with chapathi, phulka, naan or even steamed rice. The freshly ground kadai masala makes the big difference to the gravy, its spicy, creamy and aromatic with little crunch from diced capsicum and onions.

There is no fussy grinding except for the kadai masala, which you can store for later use for other gravies once ground.

Ingredients

Egg 5 boiled

Tomato 3 medium sized chopped fine

Garlic 6 cloves chopped fine

Ginger 1 inch piece chopped fine

Curd 1/2 cup (beaten well)

Fresh cream 3 tablespoon

Red chilli powder 1 teaspoon

Kashmiri red chilli powder 1 tablespoon

Coriander powder 1 tablespoon

Kadai Masala 1 tablespoon

Cumin powder 1 teaspoon

Garam masala 1 teaspoon

Salt as needed

Kasuri Methi 1 teaspoon crushed

Onion 1 diced

Capsicum 1 diced

To temper gravy

Ghee 1 tablespoon

Cumin 1 teaspoon

To temper Egg

Ghee 1 tablespoon

Cumin 1/2 teaspoon

Red chilli powder 1 teaspoon

Turmeric powder 1/4 teaspoon

Pepper powder 1/4 teaspoon

For Kadai Masala

Dry red chilli 3

Coriander seeds 1 tablespoon

Fennel seeds 1 tablespoon

Cumin seeds 1 tablespoon

Pepper 1 tablespoon

salt 1 teaspoon

How to start?

Heat a kadai, dry roast everything given under " For kadai Masala" for 3 minutes. Do not burn it. Keep the flame in medium throughout the process.

Poke holes around the boiled eggs with a toothpick. Heat 1 tablespoon ghee in a pan, temper with cumin seeds. Add eggs, chilli powder, coriander powder, turmeric powder and pepper powder. Fry the eggs until the outer covering turns golden brown. Set aside

Heat a kadai, add ghee and temper with cumin seeds. Add ginger and garlic. Let it slightly get browned. Add the chopped tomatoes and cook until the tomato gets mushy. Now add all the masala powders and salt mentioned except garam masala. Mix well. Add 1/2 cup of water and cover the kadai with a lid. Let it cook for 2 minutes. Now add beaten curd,mix well. Stir continuously and let the gravy thicken a bit. Add diced capsicum, onion, tomato and the fried eggs. Give it a mix and close it with lid for 2 minutes.

Now open the lid, add garam masala and kasuri methi. Check for salt. The gravy consistency should be little thick. Add fresh cream now and cook for a minute. Switch off the flame.

Egg kadai gravy is ready to serve with phulk or rice.