Tawa Egg Masala Fry with Butter Naan

Instructions

1. 1

   Prepare the Eggs: Slice the hard-boiled eggs in half lengthwise. You can make a few light slits on the egg white surface to help them absorb the masala. Set aside.

2. 2

   Sauté Aromatics: Heat oil on a large tawa or a wide, heavy-bottomed pan over medium-high heat. Add the finely chopped onion and sauté for 4-5 minutes until it turns soft and golden brown.

3. 3

   Build the Masala Base: Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw aroma disappears. Then, add the finely chopped tomatoes and cook for 5-6 minutes, mashing them with your spatula until they break down and become pulpy.

4. 4

   Add Spices: Reduce the heat to low. Add all the dry spice powders: turmeric, Kashmiri red chili powder, coriander powder, cumin powder, and pav bhaji masala, along with salt. Stir continuously for 2-3 minutes. If the masala becomes too dry, add a tablespoon or two of water. Cook until the oil begins to separate from the masala.

5. 5

   Fry the Eggs: Gently place the halved eggs, yolk-side down, onto the masala. Press them lightly and allow them to fry for 2-3 minutes, letting the yolk absorb the flavors and get slightly crisp.

6. 6

   Final Touches: Carefully flip the eggs. Spoon some of the surrounding masala over each egg half. Cook for another minute. Sprinkle garam masala and fresh lemon juice over the top. Garnish generously with chopped coriander leaves.

7. 7

   Serve Immediately: Serve the Tawa Egg Masala Fry hot, directly from the tawa, with pav (bread rolls), roti, or as a side dish with dal and rice.