Masala Egg Rice Recipes

EGG BUTTER MASALA

Steps:

• Prick the boiled eggs with a fork and saute them in 1 tbsp hot butter until golden. Set these aside.
• In the same pan, saute onions, cashews, tomatoes and salt on a medium to high flame.
• When the tomatoes turn mushy, add chili powder and turmeric.
• Fry until the raw smell goes away.
• Cool this and blend with 3/4 cup water.
• Heat 1 tbsp butter and add cinnamon, cardamoms and cloves. If using ginger garlic paste, saute it now until the raw smell goes off.
• Pour the puree to the pan and add little more water to bring the gravy to a consistency.
• Cook until the gravy thickens. Add garam masala and coriander powder, cook until you see the fats separated. Add kasuri methi and cook for 1 to 2 mins.
• Add eggs, ginger juliennes and stir.
• Cover and cook for 2 to 3 mins. If you want you may add some cream
• Garnish with coriander leaves.

GREEN MASALA EGGS

Steps:

• Lower the eggs into a pan of boiling water and cook for 6 mins, then lift them out and cool under cold running water. Cook the rice following pack instructions.
• Heat a little of the oil in a deep frying pan and cook the onions until soft. Add the ginger and cook for 1 min, then stir in the turmeric, chilli powder and coriander and cook for 1-2 mins or until fragrant. Add the coconut milk, most of the chillies and the mango chutney, bring to a simmer and cook for 5 mins.
• Meanwhile, heat the rest of the oil in a frying pan or wok. Peel the eggs and stir them around in the hot oil until they brown and start to bubble and crisp all over. Lift them carefully out of the pan and halve them.
• Roughly chop the coriander and stir most of it into the masala with some salt. Add the eggs, scatter the rest of the chilli and coriander over the top and serve with the rice.