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Egg Masala Curry | Egg Masala Gravy | Egg Curry | Egg Masala | Egg Curry by Spice Eats Egg gravy masala is a delicious and flavorful dish that combines hard-boiled eggs with a rich and spiced gravy. Here's a simple recipe for making egg gravy masala: Ingredients: For Boiling Eggs: 4-6 eggs Water for boiling Salt (optional) For Gravy: 2 large onions, finely chopped 2 tomatoes, finely chopped 1/2 cup yogurt (curd) 1/4 cup cashew nuts (optional, for a creamier texture) 2 tablespoons ginger-garlic paste 2 green chilies, finely chopped 1/2 cup chopped coriander leaves (cilantro) 1/2 cup chopped mint leaves (optional) 1/2 cup cooking oil or ghee 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 tablespoon red chili powder (adjust to taste) 1 tablespoon coriander powder 1 tablespoon garam masala Salt to taste Instructions: Boil the Eggs: Place the eggs in a saucepan and cover them with water. Add a pinch of salt (optional) to the water. Bring the water to a boil, then reduce the heat and simmer for about 10 minutes. Once the eggs are boiled, cool them, peel, and cut them into halves. Prepare the Gravy: Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter. Add chopped onions and sauté until they turn golden brown. Add ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears. Add chopped tomatoes and cook until they become soft and the oil starts to separate. If using, add cashew nuts, yogurt, and cook for another 2-3 minutes. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well. Make the Gravy: Add about 1-2 cups of water to achieve the desired consistency of the gravy. Allow the gravy to simmer for 10-15 minutes, allowing the flavors to blend and the gravy to thicken. Add garam masala, chopped green chilies, and half of the chopped coriander leaves. Optional: Add chopped mint leaves for added freshness. Add Boiled Eggs: Gently add the halved boiled eggs to the gravy. Simmer for an additional 5-10 minutes, allowing the eggs to absorb the flavors. Serve: Garnish with the remaining coriander leaves. Serve the egg gravy masala hot with rice, naan, or roti. Enjoy your homemade egg gravy masala! Adjust the spice levels and consistency of the gravy according to your taste preferences.

chiken dopiyaza

Ingredients: Chicken with bones- 750 grams Marinade: ✔Beaten (whisked) curd (yogurt) - 200 ml ✔ Ginger garlic paste - 2 tsp ✔ Birista, crushed- 3 medium onions ✔ Salt- 1 tsp or to taste Paste: ✔Red Chillies-8 ✔Coriander seeds-4 tsp ✔ Cumin seeds- 2 tsp ✔ Onion, quartered- 1 small ✔Turmeric powder- 1/2 tsp Preparation : ✔ To make birista, slice 3 medium onions & fry until golden brown. Once the birista cools, lightly crush it with your hand. ✔ Marinate the chicken with curd, ginger-garlic paste, birista (fried onion) and salt. Set aside for an hour. ✔For the paste, dry roast the coriander & cumin seeds and the red chillies for a 2-3 minutes. Let it cool. Now add all these, quartered onion & turmeric powder in a grinder & blend until smooth. Process: ✔ Heat oil in a kadhai. ✔Add the ground masala paste & fry on medium to low heat for 10 mins till the raw smell is gone & oil separates. Make sure the colour of the paste isn’t dark or the colour of the gravy will change. ✔ Add the marinated chicken, mix well & cook on high flame for around 5 mins. Continue to cook on medium flame for another 10 mins till the chicken & the masala starts changing colour. ✔Add the Kashmiri Chilli powder, mix it well & cook for around 15 mins. ✔Add the Garam Masala powder & simmer for another 5 mins till oil separates & all the masalas are cooked well. ✔ Add a cup & half of water, mix it well & cook covered for 15mins till the chicken is tender. ✔Serve hot with roti or rice. #hyderabadi chicken masal; #hyderabadi chicken masala biryani; #hyderabadi chicken masala recipe in hindi;#hyderabadi chicken masala curry;#hyderabadi chicken masala #curry restaurant style;

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