Masala Egg Fry

Instructions

1. 1

   Boil and Prepare the Eggs

   • Place the eggs in a saucepan and cover with cold water by at least one inch.
   • Bring the water to a rolling boil over high heat. Once boiling, cover the pan, turn off the heat, and let the eggs stand for 10-12 minutes.
   • Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water to stop the cooking process.
   • Once cool enough to handle, peel the eggs and make 2-3 shallow vertical slits on each one. This helps them absorb the masala flavors. Set aside.
2. 2

   Sauté Aromatics

   • Heat oil in a wide, heavy-bottomed pan or skillet over medium heat.
   • Add the cumin seeds and allow them to splutter for about 30 seconds until fragrant.
   • Add the finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they turn soft and golden brown.
   • Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
3. 3

   Cook the Masala Base

   • Add the finely chopped tomatoes to the pan. Cook for 5-6 minutes, stirring and mashing them with the back of a spoon, until they become soft and pulpy.
   • Reduce the heat to low and add the spice powders: turmeric powder, Kashmiri red chili powder, and coriander powder, along with the salt.
   • Mix everything well and cook the masala for 2-3 minutes, stirring continuously, until the oil begins to separate from the mixture. If the masala starts to stick, add a splash of water.
4. 4

   Fry the Eggs in Masala

   • Gently place the slit hard-boiled eggs into the pan with the masala.
   • Carefully toss and coat the eggs with the masala, ensuring they are evenly covered. Be gentle to prevent the eggs from breaking.
   • Continue to fry on low to medium heat for 3-4 minutes, allowing the eggs to get slightly roasted and absorb the flavors of the masala.
5. 5

   Garnish and Serve

   • Sprinkle the garam masala over the eggs and give it a final gentle mix.
   • Turn off the heat and garnish with freshly chopped coriander leaves.
   • Serve hot with roti, paratha, or as a side dish with rice and dal.