Craving a unique and flavorful twist on your classic egg recipe? Look no further than Egg Tandoor Masala! This tantalizing dish marries the richness of perfectly cooked eggs with the aromatic explosion of tandoori spices. Imagine succulent eggs, infused with a vibrant blend of smoky paprika, warming ginger, and a hint of fiery chili, all enveloped in a creamy, subtly sweet tomato-based sauce. It's a delightful fusion of Indian flavors and simple cooking techniques, resulting in a dish that's both impressive and surprisingly easy to make. This recipe is perfect for a quick weeknight meal or a more elaborate weekend brunch.
Forget bland breakfast fare – Egg Tandoor Masala is a culinary adventure waiting to happen. The depth of flavor and vibrant colors will elevate your meal to a whole new level. Ready to embark on this exciting cooking journey? Let's dive into the step-by-step process to create this delicious Egg Tandoor Masala recipe.
Tools Needed
- Pan
- Stove
Ingredients
- Eggs: 1.5 dozen
- Capsicum
- Onions: 5-6 small
- Tomatoes
- Ginger
- Garlic
- Lemon
- Fresh cream
- Ghee
- Musk
- Fenugreek
- Tea tree oil
- Curd
- Coriander
- Red chili powder: 2 tsp
- Coriander powder: 2 tsp
- Turmeric powder
- Cumin oil
- Salt: to taste
- Oil
Step-by-Step Instructions
Step 1. Prepare the Egg Tikkis
- Break the eggs into a bowl. Add red chili powder, turmeric powder, and salt. Add a little oil to prevent sticking.
- Mix the eggs well until bubbles appear on the top, indicating a well-combined mixture.
- Heat a pan with water and lemon juice to prevent blackening. Place a plate inside the pan.
- Add oil to the pan. Pour the egg mixture into the pan to make tikkis (patties). Cook over steam or low heat to prevent sticking.
- Once the egg tikkis are cooked, remove them and let them cool. Cut them into small, square pieces.
Step 2. Make the Tandoor Masala Gravy
- Finely chop onions for the gravy. Cut capsicum into large pieces.
- Cut tomatoes into large pieces, reserving some for the gravy.
- Heat a pan with oil. Add tejpaan (mustard seeds), then sauté finely chopped onions until color changes.
- Add ginger-garlic paste, red chili powder, coriander powder, and turmeric powder. Mix well. Add a little water if needed.
- Fry the chickpeas and tomatoes separately until cooked.
- Once the gravy masala is fried, add water, salt, and fresh cream (or milk). Add Kasturi methi (fenugreek).
Step 3. Coat and Fry the Tikkis
- Prepare a mixture for coating the tikkis using oil (plain or mustard), salt, chili powder, turmeric, ginger-garlic paste, yogurt, and lemon juice.
- Coat each tikki piece with the masala mixture.
- Fry the coated tikkis until golden brown and crispy.
Step 4. Combine and Serve
- Combine the fried egg tikkis, tomatoes, chickpeas, and gravy masala. Mix well.
- Serve hot.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Use low heat when cooking the egg tikkis in a pan to prevent sticking.
- Adding lemon juice to the pan water helps prevent it from turning black.
Nutrition
- Calories: approximately 600-750
- Fat: 40-50g
- Carbs: 25-35g
- Protein: 35-45g
FAQs
1. Can I use regular eggs instead of specific types?
Yes, any type of egg will work, though larger eggs might need slightly longer cooking time.
2. What if I don't have all the spices listed?
Feel free to substitute with similar spices you have on hand. The core flavors are tomato, ginger, and chili, so adjust to your preference.
3. Can I make this ahead of time?
Yes! It tastes even better the next day. Store in an airtight container in the refrigerator.
This Egg Tandoor Masala recipe offers a vibrant and satisfying culinary experience, perfect for those seeking a flavorful twist on a classic dish. From its aromatic spices to its creamy texture, this recipe is sure to become a new favorite in your kitchen. Enjoy the delightful taste of this unique and easily-made meal!