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Wednesday, March 21, 2018

Kadai egg masala


  • 4 to 5 boiled eggs

  • 1 cup cubed capsicum

  • ¾ to 1 cup cubed onions (layers separated)

To powder

  • 2 tbsps. coriander seeds

  • 1 to 2 red chilies 

For gravy

  • ¾ cup onions cubed (1 large)

  • 1 ¼ cup tomatoes deseeded chopped (2 large)

  • 1 ¼ tsp ginger garlic paste

  • 10 cashew nuts

  • ½ tsp garam masala

  • ½ tsp red chili powder 

  • salt as needed

  • Coriander leaves for garnish 


  1. Powder the ingredients mentioned under "to powder". Set this aside.

  2. Make a fine paste of cashews in the same jar with little water. Set this aside.

  3. Puree the tomatoes and onions as well.

  4. Heat oil in a pan and saute eggs until golden. Set these aside.

  5. Saute onions on a high heat for 2 to 3 minutes. Set these aside.

  6. Add more oil and saute ginger garlic paste for 1 to 2 mins, add the ground powder and saute until fragrant.

  7. Add onion tomato puree and saute for 2 mins.
    Add red chili powder, garam masala and salt. Fry for few mins.

  8. Add the cashew paste. Saute untilt he mixture leaves the sides.

  9. Add 1 cup water and cook until the oil begins to separate.Add onions, capsicum and eggs. Stir and cook for 2 mins.

  10. Sprinkle coriander leaves. Switch off the heat.
    Serve with paratha, roti or plain rice.

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