Wednesday, August 4, 2010

Egg Masala

I had posted A's Egg Curry sometime before, here. That was an elaborate one. Here's A's quicker version of Egg masala. More gravyish and goes well with rice or roti.

He browned the garlic in oil, and threw in the onions and green chilies.He added turmeric powder, chili powder, coriander powder, cumin powder, egg kuruma powder and salt and sauted them for a few minutes, and then, added the tomatoes. Once the tomatoes were cooked, he added 2 cups of water and let it thicken.Meanwhile he boiled the eggs, shelled and removed the yolk from them. The eggs were gently tossed in the gravy. Finally he added a dash of whipping cream, to make it a bit creamy.

We ate it with malaysian parathas. Very yummy!!


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