How to make Egg Hara Masala - Boiled eggs further cooked in a green chutney
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Eggs (अंडे), Fresh coriander
Cuisine : Indian
Course : Main Course Egg
Egg Hara Masala Recipe Card
Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.
For more recipes related to Egg Hara Masala checkout Kolhapuri Egg Curry, Omelette Curry, Egg Macho, Kodi Guddu Pulusu . You can also find more Main Course Egg recipes like Tariwali Egg Curry, Kodi Guddu Pulusu, Egg Hara Masala, Tamatar Per Edo.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Egg Hara Masala Recipe
Eggs boiled, peeled and cut into half 6-8
Fresh coriander 1 medium bunch
Fresh mint (pudina) 1 medium bunch
Green chillies 2
Oil 1 tablespoon
Bay leaf 1
Cloves 2-3
Green cardamoms 2
Cinnamon 1 inch stick
Cumin seeds 1 teaspoon
Garlic chopped 1 tablespoon
Onions chopped 2 medium
Salt to taste
Garam masala powder 2 teaspoons
Fresh cream 1 tablespoon
Method
Step 1
Combine broken green chillies, roughly chopped coriander and mint in a blender jar and blend into a thick smooth paste using water as required.
Step 2
Heat 1 tablespoon oil in a non-stick pan. Add bay leaf, cloves, cardamoms, cinnamon and cumin seeds and sauté for a minute.
Step 3
Add garlic and sauté till garlic turns light golden. Add onion and sauté for two minutes.
Step 4
Add ground paste, mix well, cover and cook for two to three minutes. Add eggs, mix well and toss. Add salt, mix well and sauté for ten seconds.
Step 5
Add garam masala powder and mix well. Add cream, mix well and switch off heat.
Step 6
Serve hot.
