Masala egg is a popular curry made with hard -boiled eggs, onions, tomatoes and spices. The Masala egg is also known as Egg Masal, Masala Eggs or Motta Masala. Find out how to prepare Masala eggs with images and video step by step. This Masala curry egg goes out well with IdiyAppam, Appam, Dosa and Parota.
Masala egg
Uovgggggggggggg !! I mean those who don’t love eggs. It is one of the most popular and versatile ingredients. And also one of the easily available sources of proteins. Also add a small amount of scrambled eggs between bread elevates the taste of your sandwich. The boiled egg adds another type of magic of good taste with any type of biryani or rice, right? While the options for the addition of an egg to your meal increase, the variety of egg recipes also increase. And sometimes it is difficult to choose one. That’s why I’m here to help you! In this post, I share with you a recipe that is tested and tested by many mothers, bachelors and chefs all over the world – The Egg Masala!
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On Masala eggs
Curry are a popular outline in Indian cuisine. One of the favorite curry in the hearts of Indian people is also the curry of eggs known as Masala egg. The boiled eggs are added in a cipolla tomato masala that is delicious alone or served with Indian bread.
In an Indian family with a poached shirt or egg on the sunny side they were not common, but this easy masala of eggs has always been a firm point. This Masala egg is a recipe for fast dinner in my lazy days. It is made with rustic and spicy flavors. Serving this recipe of Masala of Indian eggs to my family gives me a satisfactory feeling of having provided something full of nutrients.
The Masala egg is fine with Roti, IdiyAppam, Appam and even dosa or Idli. This is a simple and delicious curry that I did to go with Pulao and it was delicious.
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Why do I love this recipe?
When we finished the vegetables at home, we always prepared the egg Masala. The smell of tomatoes and onions that cooks with spices would soon fill the house when my mother started preparing it. The eggs were the best part! My sister and I discussed those who had the greatest number of eggs on their plate. My mother, who knew us too well, counted them carefully and would divide evenly to avoid any topic. But somehow, we have always found a reason to discuss: an egg seemed bigger or one had absorbed more sauce! Even now, I still become nostalgic for my first years every time I make egg curry.
1. Comforting: The combination of eggs and spicy sauce gives a satisfying feeling to your heart and your belly. It is the perfect food for the lazy day.
2. Time efficiency: The curry of southern India eggs is savings and easy to prepare. The Masala delle Eggs can also be prepared in advance and stored in the fridge, which is useful for workers.
3. Balanced spices: This egg curry has the most traditional spices, which is good for health and improves flavors.
Egg Masala ingredients
Egg- Food eggs are used in this recipe. But I have a recipe in which eggs are added as a downhill egg curry.
Onions and tomatoes – The onions add curry sweetness. The sugar from the onions is cooked with tomatoes to create a Masala which for the base for curry.
Ginger garlic paste Ginger and garlic add the aroma for the dish which also helps with digestion and has anti -inflammatory properties.
Milk – The milk is completely optional, but adds a nice creamy consistency. Check my roast eggs to prepare the curry of eggs without milk.
How to prepare the Masala egg (gradual images)
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| Heat the oil in a pan |
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| Add the chilli pepper, turmeric and the garam Masala powder |
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| Take bars in the egg |
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| Roast eggs for a minute |
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| Remove it in a plate |
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| Add sliced onions in oil |
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| brown for a while |
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| Add garlic paste to the ginger |
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| Cook for a few minutes until the onions are soft |
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| Add the puree tomatoes |
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| Cook them until the raw leaf smell |
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| Add chili pepper, coriander, turmeric and garam masala powder |
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| Cook until the oil separates |
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| Cook over low heat for a while |
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| now it has become dense |
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| Add a little milk |
Suggestions for experts
- To get the best flavor, always use freshly ground spices.
- Crush a boiled egg in the sauce if you want the curry to be more often.
- For a Kerala style curry, use coconut milk.
- The addition of dried Greek hay leaves, or Kasuri Methi, gives a distinct flavor.
Faq
1) Can I use quail eggs?
Curry of traditional Indian eggs are prepared using chicken eggs. For the variations of taste, yes, you can try with quail eggs.
2) Can I use coconut milk instead of milk?
Yes, you can use canned or homemade coconut milk instead of milk. The addition of coconut milk will have a flavor of a Kerala egg curry that usually goes with Appam, IdiyAppam.
3) How do you prevent eggs from breaking after adding curry?
To avoid breaking, put them gently in the base of the curry and cook over low heat for a few minutes so as not to cook it too much.
4) How to correctly remove shells from hard -boiled eggs?
Eggs are generally easy to cook. Gently put the eggs in the boiling water and cook for 10 minutes. Set the timer. After taking the eggs from boiling water, immediately put them in icy water that helps to easily remove the shells from eggs.
Variations
Here are some of the variations of the egg curry recipe:
Kerala Egg Curry : In Kerala, it is called Nadan Muttai Curry. This curry of Kerala eggs is prepared using coconut oil and coconut milk. Kerala’s curry of eggs is usually combined with Appam, Idiyappam and Melabar parotta.
Curry of cheatininad egg: Chetinad’s curry of eggs is usually prepared the flavors of the flavors Garam Masala in a pan. Masala’s spices will therefore be powder and added to the curry. This version of Egg Curry will be spicy.
Curry for egg drops: Instead of boiled egg, the egg is broken and egg yolks are added directly to the base of the curry which is covered and cooked for 5 minutes with low heat. It is called Odacha Muttai Kulambu in Tamil Nadu. This is one of the easy recipes for dinner that is very good with Chapathi, dosai.
Curry tamarind egg : In some regions of Tamilnadu, they prepare the curry of eggs similar to cleaning (tamarind) Kulambu. To the base curry, add a little tamarind pulp and cook it for 5 minutes. Then add the boiled egg. By adding a pinch of Jaggery to Tamarindo’s Jagger Jagger, the spicy flavor and spices balance. This egg recipe is combined with hot rice.
Shakhuka: Shakshuka is one of the famous egg curry recipes in the Middle East. It is similar to the curry of southern India egg drops, while spices and oil differ. In this recipe, olive oil is used, canned tomatoes and a traditional iron pan. The egg is stored in the base sauce and cooked in the oven. It is served with pita bread.
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📖 Recipe card
Egg Masala Retive (Mutta Masala)
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Porze: 4 portions
Calories: 242Kcal
Video
Notes
- To get the best flavor, always use freshly ground spices.
- Crush a boiled egg in the sauce if you want the curry to be more often.
- For a Kerala style curry, use coconut milk.
- The addition of dried Greek hay leaves, or Kasuri Methi, gives a distinct flavor.
Nutrition
Service: 1portions | Calories: 242Kcal | Carbohydrates: 15G | Protein: 10G | Fat: 17G | Saturated fat: 11G | Polynsaturo fat: 1G | Monolysatuine fat: 3G | Trans fat: 0.02G | Cholesterol: 190mg | Sodium: 134mg | Potassium: 523mg | Fiber: 4G | Sugar: 7G | Vitamin A: 1820Iu | Vitamin C: 19mg | Soccer: 114mg | Iron: 2mg
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