Egg kheema Masala - Restaurant Style

Egg Kheema Masala is a delicious side dish compared to other Egg gravies. It is prepared with whole spice powders in restaurant style. Here the boiled eggs are sliced and cooked in thick onion and tomato based gravy infused with aromatic spices and cashew paste. This is one of the best flavourful egg gravy that pairs greatly with Kulcha, Naan, Rotis and Chapatis.

Ingredients:

1. Eggs - 4 nos
2. Big Onions - 1 large
3. Tomato - 2 nos
4. Cashew nuts - 50 gms
5. Red Chilli Powder - 2 tbsp
6. Coriander Powder - 1 tbsp
7. Turmeric Powder - 1 tsp
8. Garam masala Powder - 1 tsp
9. Ginger Garlic paste - 1 tbsp
10. Cinnamon stick - 1/2 inch
11. Cardamom - 1 no
12. Cloves - 2 nos
13. Bay leaf - 1 no
14. Oil - 2 tbsp
15. Salt as per taste

Cooking Method:

Boil the eggs along with some salt for about 10 mins. Peel the shell of the eggs and keep it aside.

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Grind Half of the Onion and keep another half for frying. Grind Onion, Green Chilli, Cinnamon, Clove and Fennel and Ginger Garlic in a mixer Grinder and keep it separately. Likewise grind the tomatoes separately and keep it aside.

Soak Cashew nuts in hot water for atleast 10 mins. Also grind it to a smooth paste and keep it aside. 

• In a heavy bottomed pan add oil, bay leaf, Onion. Fry until golden brown. Then add Ground onion paste and saute till raw smell leaves. Then add Tomato paste and saute it for 2 mins. 
• Add all the spice powders mix well, add water and close the lid for boiling.
• After few minutes open the lid and add the cashew paste and let it cook for 5 mins in medium flame on constant stirring. 

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• Cut the boiled eggs into smaller pieces and add in the boiling curry along with the required amount of salt. 
• Cook for 5 minutes till the Masala gets nicely blended with the eggs. 
• Finally garnish with coriander leaves and switch of the stove.

Now your tasty side dish is absolutely ready with a tempting colour and look.

Notes:

Adjust the spices according to your serving quantity and flavour.