Egg Keema Masala Curry
North Indian Curry
Egg keema masala curry recipe needs boiled eggs and no meat is used. Egg keema curry usually pairs up well with plain rice, paratha, roti or chapati. This recipe can also be served as a side dish with puri or plain nan or butter nan that is profusely tasty.
1 Bay Leaf
1 Inch Piece of Cinnamon Stick
1 Black Cardamom
2 Green Cardamom
2 Whole Cloves
2 Finely Chopped Green Chillies To taste
1 Tsp Cumin Powder
½ Cup Frozen Green Peas (Optional)
1 Tbsp Vegetable Oil
1/2 Tbsp Black Peppercorns
2 Sliced Onions
2 Finely Chopped Tomatoes
2 Tsp Ginger Garlic Paste
1 Tsp Red Chilli Powder
1/4 Tsp Turmeric Powder
Salt To Taste
1 and 1/2 Cup Water
1/4 Tsp Black Pepper Powder
1 Tbsp Coriander Leaves
Finely Chopped Cilantro For Garnishing
For Boiling Eggs
Add water, eggs to a pan and heat until eggs boil. Let the boiled eggs cool down and peel off the shell. Grate the boiled eggs and keep aside.
For Masala Preparation
Heat oil in a pan and add bay leaf, cinnamon stick, black cardamom, green cardamom, whole cloves and stir them for 30 seconds.
Now add peppercorns and allow them to slightly pop.
Add sliced onions, salt to taste and stir well until they turn into golden brown colour.
Add ginger garlic paste and stir til the raw smell fades out.
Add the finely chopped green chillies, tomatoes and mix well. Also add the frozen green peas according to your taste (Optional).
Add the turmeric powder, red chilli powder, cumin powder, garam masala and stir the mixture. Cover with a lid and cook the masala for 3 minutes.
Add the grated boiled eggs, water and mix to cook well.
Cook until all the masala gravy comes to a thick consistency.
Finally add black pepper powder. Garnish the egg keema masala curry with the coriander leaves and finely chopped cilantro.
Serve hot with roti / chapathi or rice.
* Always use a good flavoured meat masala or garam masala powder to prepare the dish as the taste and flavour of the curry depends completely on the masala used.
* Serve the curry hot with plain rice, roti, chapati, plain nan, butter nan or paratha.
* Adding green peas to add up the flavour according to your taste is optional.