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| Restaurant Style Egg Masala |
INGREDIENTS
Foamed Eggs-6
Turmeric Powder-1/4 tsp
Red Bean stew Powder-1/4 tsp
Cumin seeds-1 tsp
Green Chillies sliced 1-2
Onions fine sliced 2 medium (all out around 150 gms)
Ginger crushed 1.5 tsp
Garlic crushed 2 tsp
Curd/Yogurt Zing Mix:
Whisked Curd/Yogurt-4 tbsp
Turmeric Powder-1/4 tsp
Red Bean stew Powder-1 tsp
Coriander Powder-1 tsp
Garam Masala Powder-1/2 tsp
Various Trimmings:
Tomato Purée-5 tbsp
Kasuri Methi Fenugreek leaves, stewed and crushed 1 tsp
Salt-1 tsp
Refined Oil-3 tbsp
Rules
Arranging:
Air pocket and shell the eggs. Add the turmeric and red bean stew powder and mix it to cover the eggs.
By and by take a compartment and cook the eggs on low power for around 2-3 mins till splendid. Set aside.
Separate the onions and the green chillies. Strip and pound the ginger and garlic.
In a perfect world use readymade tomato purée open in stores then again blend 2 minimal red tomatoes and use that.
Dry dish the Kasuri Methi (Fenugreek leaves) and squash it with your hand when cool.
Process:
Heat oil in a skillet and add cumin seeds. At the point when it splutters, add the sliced green chillies and give a mix.
Add the severed onions and add 1 tsp salt to taste. Singe on medium power for 7-8 mins till light brown.
By and by add the crushed ginger and garlic and singe on low power for 2 mins.
Add the tomato purée and sear on medium to low power for around 4 mins with a sprinkle of water. Cook till oil separates.
As of now bring down the power, add the curd/yogurt-zing perpetually mix it well. Continue to blend and cook on low power for around 3 mins till oil separates.
Add 150 ml water, mix and cover and cook on low power for 5 mins till the sauce is cooked.
By and by add the stewed Kasuri Methi(Fenugreek leaves, give a mix.
Take the seared eggs, make 2 cuts on each and add into the sauce.
Add 50 ml water and cover and cook on low power for 3 mins.
Present with rice or roti.
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