Egg Masala Dry

1. 1
   prep · ~12 min

   Boil and chop the eggs.

   Place eggs in a saucepan with enough water to cover. Bring to a rolling boil, then reduce heat and simmer for 10 minutes. Drain, cool under running water, peel, and roughly chop into small pieces.

   TIPCooling eggs under running water makes peeling much easier.
2. 2
   temper · ~2 min

   Temper the cumin seeds.

   1.Heat oil in a kadai or frying pan over medium heat.

   2.Add cumin seeds and let them crackle for 30 seconds until fragrant.
3. 3
   saute · ~8 min

   Sauté the onions and aromatics.

   1.Add finely chopped onions and slit green chilies to the pan.

   2.Cook until onions turn golden brown, about 5-7 minutes.

   3.Add ginger-garlic paste and sauté for 1 minute until the raw smell fades.

   TIPDon't rush the onions. Browning them properly builds the base flavor of the dish.
4. 4
   saute · ~5 min

   Cook the tomato masala base.

   1.Add chopped tomatoes and cook until they turn soft and mushy.

   2.Stir in turmeric powder, red chili powder, coriander powder, and salt.

   3.Cook the mixture for 3-4 minutes, stirring occasionally, until the oil starts to separate from the sides.
5. 5
   mix · ~3 min

   Combine the eggs with the masala.

   1.Add the chopped boiled eggs to the pan.

   2.Gently fold the eggs into the masala until evenly coated.

   3.Cook for 2-3 minutes, stirring occasionally, until the eggs are heated through and the mixture looks dry.
6. 6
   garnish · ~1 min

   Finish and serve.

   Sprinkle garam masala and freshly chopped coriander leaves on top. Toss lightly and serve hot with roti or paratha.

   TIPSqueeze a little lemon juice over the top just before serving for a tangy kick.

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