Egg Masala Curry अंडा मसाला Spicy Egg Curry

For Masala

• In a hot pan add coriander seeds, cumin seeds, fennel seeds, black pepper cons, cloves, green cardamom and roast them on medium heat until fragrant.
• Remove on a plate and add salt then keep aside to cool down.
• Once cooled grind it into a fine powder and keep aside for further use.

For Sauteed Eggs

• In a hot pan add ghee, oil and add boiled eggs and saute for a minute.
• Then add degi red chilli powder and saute it until light golden from outside.
• Remove and cut in half then keep aside for further use.

For Egg Masala

• In a kadai heat oil and add mustard seeds, curry leaves, ginger, green chillies, dry red chillies and saute for a few seconds.
• Now add onion and saute until golden brown then add degi red chilli powder, coriander powder, turmeric powder, and saute until fragrant.
• Then add tomato and saute until they are soft.
• Then add salt, water, sugar and continue cooking until everything comes together properly.
• Now add prepared masala and saute for half a minute then add lemon juice, coriander leaves and mix everything.
• Remove on the serving plate and keep the sauteed eggs on it and garnish with chopped onion, tomato, green chilli, fried curry.