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
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: 172kcal | Carbohydrates: 17g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 186mg | Sodium: 153mg | Potassium: 531mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1870IU | Vitamin C: 90.3mg | Calcium: 82mg | Iron: 2.6mg