#AndaMasala #EggMasala #EggRecipes
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Egg masala or anda masala is regularly prepared in our house. But in this recipe you will get few tips and tricks to make this egg masala perfect dhaba style. It gets nice color, texture and turns out really tasty. This is a very easy and simple recipe that can be made from the ingredients easily available in your pantry. You can try this recipe at home and drop a comment for me. Do not forget to like, share and subscribe.
Ingredients:
• 3 medium size chopped Tomatoes
• 4~5 Garlic cloves
• 1/2” finely chopped Ginger
• 2 tbsp grated Beet root
• Oil
• Boiled and peeled Eggs
• Red chili powder
• Salt
• 1~2 Bay leaves
• Cinnamon stick
• 2 Dry red chilies
• Finely chopped Onion
• 1 tsp Coriander powder
• 1 tsp Red chili powder
• 1 tsp Garam masala
• Salt to taste
• 1 tsp Oil
• 1 tsp Besan
• 1 cup hot Water
• Finely chopped Coriander leaves
Method:
• Take tomatoes, garlic, ginger, beet root in a blender jar and blend it into puree.
• Tomato puree is ready.
• Heat up oil in a pan.
• Make few slits on boiled eggs and drop them in oil.
• Fry, until eggs get nice crisp and get nice golden color from all sides.
• Sprinkle red chili powder, salt on eggs and toss these.
• Transfer the eggs into a dish.
• In the same oil add bay leaves, cinnamon, dry red chilies, onion and fry until onion gets nice
golden color for about 7-8 minutes.
• Add tomato puree and fry for about 5-6 minutes.
• When oil begins to release from the masala add coriander powder, red chili powder, garam
masala, salt and fry for about 2 minutes more.
• Move the masala along the edge of the pan and add oil in the remaining space.
• Add besan in oil and fry it a little.
• Mix besan with the masala and add hot water.
• Bring the gravy to boil and add fried eggs.
• Cover and simmer the gravy for about 6-7 minutes.
• Remove the lid and mix carefully.
• Garnish with coriander leaves and egg masala is all ready.
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