Wednesday, 13 January 2016

Egg Masala with Chef Aditya Bal on Cooking Table

                                                        Egg Masala



Recipe Servings


Recipe Cook Time


Maa ke haath ka khanna: Boiled eggs cooked in varied spices and masalas. Topped with a crackling tadka.


  • 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


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.

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