Monday, April 4, 2016

Egg Malai Masala

This year I haven't blogged any recipes yet; this will be the first one. It's been going very busy at work, and the weekends somehow end up being even more busy! Actually I am investing more time to learn photo editing and the different aspects of photography. This weekend I finally decided that I wanted to try a new recipe and share it with you all on my blog. Let me know your feedback when you get a chance to try this recipe. Just so you know Bengalees always fry eggs before putting it into any gravy as the aroma and texture of fried eggs makes the dish even better.

Egg - 8
Onion - 1 (Medium)
Ginger - 2 Tbsp
Green Chili - According to Taste (Slit)
Cilantro - 1/4 Cup (Chopped)
Cardamom - 1 Black & 3 Green
Clove - 4
Cinnamon - 1" stick
Turmeric Powder - 1/4 Tsp
Salt - According to taste
Sugar - 1/2 Tsp
Garam Masala Powder - 1/4 Tsp
Milk - 3 Cup
Cream - 1/4 Cup

Hard boil the eggs
Smear the boiled eggs with salt and turmeric and fry them well.
Grind the onion and ginger together to a paste
Heat oil in a nonstick pan/kadhai.
Temper the oil with cardamom, clove and cinnamon and fry until aroma comes out.
Add the onion and ginger paste and fry on a medium flame until oil oozes out.
Next add salt, sugar, green chilli and mix well.
Mix the milk into it and cook it covered on a low flame until your desired consistency and oil oozes out again.
Next add the cream and mix well.
Finally add the fried eggs, garam masala and cilantro, mix well and keep it covered for a while before serving.

Note: I used red onion for this recipe, you can use white onion to get a white gravy/masala.

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