Egg Masala

This is an interesting egg curry, unlike the usual tomato/tamarind based one. In a attempt to make an egg curry for chapathis, I tried this recipe from my own knowledge of masala curries and it turned out finger licking. This dish can be used for entertaining, as it goes good with biryanis, basmati or any indian style rotis/naas. I tried hard not to put any tomatoes in this dish, as i wanted it to taste and look different.

Ingredients:

Hard Boiled Eggs - 8

Onions - 3 cups (3 big size)

Green chillies - 6-8

Almonds - 1/4 cup (make fine paste)

Cashews - fist full (optional)

Mint - Hand full chopped

Lime Juice - 1/2 lime

Ginger Garlic paste - 2 Tbsps

Corriander powder - 4 tsps

Cumin powder - 3 tsps

Pounded Garam masala (1 Cardamon, 2 cloves, 1 Cm Cinnamon)

Oil - 3 tbsps

salt/Turmeric - as u prefer

Method:

1. In a pan add the oil and fry 1/2 tsp mustard and cashews followed by finely chopped onions and slit green chillies. After 3 mins or so, add the ginger and garlic pastes, turmeric, salt and saute. This stuff has to reduce considerably by constant stirring.
2. Once the onion mixture is nice n translucent add the corriander, cumin, mint and fry.
3. Add Eggs at this stage, followed by almond paste and cook everything with a cup of water as the almond paste tends to thicken quiet fast.
4. Finally add the pounded garam masala, mix well and cover the lid for few mins, so that the masala aroma gets into the curry.
5. Finally add lime juice, test the taste and adjust the salt according to your taste.
6. I like to sprinkle some fresh onions slices on top, as it brings out the masala flavour very well. I did not use any other herbs as i want just the mint flavour to be highlighted in this dish.
7. This dish tastes awesome with some basmati rice, veg fried rice and also naas/rotis.