Give me an egg in any form and i will eat it. That is how much i love eggs. And obviously egg curry is one of them. I usually don’t experiment much when it comes to egg curry and follow the common recipe. However one afternoon, after making tawa paneer i had some leftover tawa masala. So after few days when i planned on making egg curry, a thought crossed my mind. Why not use this leftover masala? Because i was sure that the masala would compliment the eggs very well. So the first time i tried it turned out really good. The second time around i tweaked the recipe a little and it turned out fabulous. The best part was both my parents and in-laws loved the recipe a lot when they were visiting us. So here is my recipe for Egg Curry using taw masala.
5 hard boiled eggs (peeled and cut in half or anyway you like 🙂
2 medium sized onions sliced very thinly (i used a slicer for this)
1 medium sized tomato chopped
1 tbsp ginger garlic paste or grated
1 tsp turmeric powder
1 tsp degi mirch powder
2 – 3 tbsp of oil
1/4 tsp sugar (to balance out the tanginess of the tomatoes)
Salt to taste
Water as required
For the tawa masala (recipe adapted from Vahchef)
8 -9 peppercorns
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
4 dry red chillies
1 tsp kasuri methi (dried fenugreek leaves)
1) Dry roast all of the above ingredients (for around 3 – 4mins) for the tawa masala except kasuri methi. Once the masala is roasted and gives out nice aroma, add the kauri methi towards the end and roast it for a minute. Transfer the roasted masala in a mixer grinder jar and grind it to make a coarse powder. Keep this aside.
2) In a kadai or no stick pan, heat oil. Add the sliced onions and a little salt to speed up the cooking procedure. Cook the onions till they are golden brown. Add the ginger garlic paste and saute it till the raw smell goes away.
3) Now add the turmeric powder, degi mirch powder, tomatoes and salt (according to taste). Saute for 1 -2 mins. Add the tawa masala. Cook until the tomatoes are very tender almost mashed completely and oil starts to separate form the masala. This will take around 5 mins. Add water as per your requirement. I like to keep the consistency of the gravy a little thick. Add more or less water as per your liking. Check for seasoning. Add sugar very little around 1/4 tsp and mix.
4) Finally add the sliced hard boiled eggs and mix very gently. Let the eggs rest in the masala for a 1- 2 min and then switch off the flame. Garnish with coriander leaves. Serve hot with rotis, fulkas, bhakris or rice.