Ingredients
Boiled Eggs (Cut Into Half) - 4
Cinnamon - 2
Cloves - 2
Tomato Puree - 1/4 Cup
Ginger - A Small Piece
Garlic Cloves - 6
Small Onions - 1 Handful
Chilli Powder - 1 Teaspoon
Pepper Powder - 2 Teaspoons
Coriander Powder - 1/2 Teaspoon
Oil - 4 Teaspoons
Salt
Preparation
1. Grind cinnamon, cloves, ginger, garlic, pepper powder, and onions to a fine paste. Mix the masala in 1 cup of water.
2. Now, add chilli powder, coriander powder, salt, and tomato puree to the masala. Mix well.
3. Now, transfer the masala to a pan, sim the fire, and boil well. The masala will become thick in consistency. Add oil and stir once.
4. Add eggs and boil well till the oil seperates.
Now, Egg Masala is ready!!!
Serve: Biriyani, Hot Rice, Curd rice, Rotis, Chappathi, and Parathas.
Boiled Eggs (Cut Into Half) - 4
Cinnamon - 2
Cloves - 2
Tomato Puree - 1/4 Cup
Ginger - A Small Piece
Garlic Cloves - 6
Small Onions - 1 Handful
Chilli Powder - 1 Teaspoon
Pepper Powder - 2 Teaspoons
Coriander Powder - 1/2 Teaspoon
Oil - 4 Teaspoons
Salt
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| Egg Masala |
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| Egg Masala Served With Paratha Learned From Chef Jacob |
1. Grind cinnamon, cloves, ginger, garlic, pepper powder, and onions to a fine paste. Mix the masala in 1 cup of water.
2. Now, add chilli powder, coriander powder, salt, and tomato puree to the masala. Mix well.
3. Now, transfer the masala to a pan, sim the fire, and boil well. The masala will become thick in consistency. Add oil and stir once.
4. Add eggs and boil well till the oil seperates.
Now, Egg Masala is ready!!!
Serve: Biriyani, Hot Rice, Curd rice, Rotis, Chappathi, and Parathas.
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