MDH Egg Curry Masala is a blend of spices, like cumin and cinnamon, coriander, cardamom, anistar, fennel, etc. It gives this blend a complex aroma and flavor. This mix helps you to recreate the flavor and texture of a restaurant at your home.
Egg being the wonderful source of proteins can be used to make many delicious dishes. One such amazing dish is that of Egg Masala Curry.
Preparation of Egg Curry using MDH Egg Curry Masala
Start by boiling the eggs. Add 6-7 cups of water to a medium-size saucepan and keep the eggs in a single layer at the bottom of the pan. Eggs must be covered with water for at least an inch. Add 2 tsp salt to the pan. Adding salt will prevent the eggs from breaking and the whites to run out while boiling.
Heat 2 tbsp mustard oil in a skillet over medium-high heat. Shallow fry the eggs until they turn brown from all sides. Take out the eggs in a plate and keep them aside. Once the oil is hot, add 1 tsp cumin seeds, 3 cloves, and 1 cardamom and let them crackle for 3 seconds. Add 1 cup finely chopped onion and fry on medium heat until slightly browned. Keep stirring while frying. Now add 1 tsp chopped ginger and 1 tsp chopped garlic and fry until onions turns brown. Add ¼ cup tomato puree and cook for 3-4 minutes. Add 1 tbsp coriander powder, 2 tsp red chili powder, 1 tsp turmeric powder, ½ tsp MDH Egg Curry Masala, and salt to taste and cook for 3-4 minutes. Now add eggs and 2 cups of water and bring the gravy to a boil.
Add 2 tbsp Kasuri methi and 1 tsp lime juice and mix well. Garnish with fresh chopped cilantro. Egg masala is ready to serve. Serve hot with roti or rice.