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Kadai egg masala
Egg masala gravy with fresh ground kadai masala and capsicums.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes
Prep Time
20
minutes
Cook Time
20
minutes
Total Time
40
minutes
Servings
4
to 5
Author
Swasthi
Ingredients (1 cup = 240ml )
4 to 5
boiled eggs
1
cup
capsicum
cubed
¾ to 1
cup
onions
cubed (layers separated)
To powder
2
tbsps
coriander seeds
2 to 3
red chilies
(less spicy variety, can reduce to 1 to 2)
For gravy
¾
cup
onions
cubed (1 large)
1 to 1 ¼
cup
tomatoes
deseeded chopped (3 medium)
1 ¼
tsp
ginger garlic paste
10
cashew nuts
½
tsp
garam masala
½ to ¾
tsp
red chili powder
(used for color, you can skip)
salt
as needed
1
pinch
kasuri methi
/ dried fenugreek leaves, crushed
ginger juliennes
Few , for garnish
coriander leaves
Few , for garnish
How to make the recipe
Powder the ingredients mentioned under "to powder". Set this aside.
Make a fine paste of cashews in the same jar with little water. Set this aside.
Puree the tomatoes and onions as well.
Heat oil in a pan and saute eggs until golden. Set these aside.
Saute capsicum and onions on a high heat for 2 to 3 minutes. Set these aside.
Add more oil and saute ginger garlic paste for 1 to 2 mins, add the ground powder and saute until fragrant.
Add onion tomato puree and saute for 2 mins.
Add red chili powder, garam masala and salt. Fry for few mins.
Add the cashew paste. Saute untilt he mixture leaves the sides.
Add 1 cup water and cook until the oil begins to separate.
Add onions, capsicum and eggs. Stir and cook for 2 mins.
Sprinkle kasuri methi and coriander leaves. Switch off the heat.
Serve with paratha, roti or plain rice.
NUTRITION (estimation only)
Calories:
172
kcal
|
Carbohydrates:
17
g
|
Protein:
9
g
|
Fat:
7
g
|
Saturated Fat:
2
g
|
Cholesterol:
186
mg
|
Sodium:
153
mg
|
Potassium:
531
mg
|
Fiber:
4
g
|
Sugar:
8
g
|
Vitamin A:
1870
IU
|
Vitamin C:
90.3
mg
|
Calcium:
82
mg
|
Iron:
2.6
mg