Amritsari Tawa Egg Masala

Instructions

1. 1

   Prepare the Eggs

   • Slice the hard-boiled eggs in half lengthwise. Set aside.
2. 2

   Sauté the Masala Base

   • Heat butter and oil in a wide tawa or large skillet over medium heat. Once hot, add the finely chopped onions.
   • Sauté for 6-7 minutes, stirring occasionally, until the onions turn soft and golden brown.
   • Add the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
   • Sprinkle in the besan (gram flour) and roast for 1-2 minutes, stirring continuously, until it becomes fragrant and nutty.
3. 3

   Cook Tomatoes and Spices

   • Add the finely chopped tomatoes to the pan. Cook for 5-6 minutes, mashing them with the back of your spatula, until they break down completely and oil starts to separate from the masala.
   • Lower the heat and add the turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook the spices for 1 minute.
   • Pour in the water, stir to combine, and bring the gravy to a gentle simmer.
4. 4

   Add and Mash the Eggs

   • Gently place the egg halves, yolk-side down, into the simmering masala.
   • Using a spatula or a pav bhaji masher, gently break and mash the egg yolks into the gravy, allowing them to mix and thicken the masala.
   • Be careful to keep the egg whites in coarse, bite-sized chunks for a good texture.
   • Let everything simmer together for 3-4 minutes, allowing the egg whites to absorb the flavors of the masala.
5. 5

   Garnish and Serve

   • Sprinkle the garam masala and crushed kasuri methi over the dish.
   • Squeeze in the fresh lemon juice and garnish with chopped coriander leaves.
   • Give it a final gentle mix and turn off the heat.
   • Serve immediately hot with buttered pav, roti, or paratha.