Thursday, September 12, 2013

Masala Scrambled Eggs

"Masala Scrambled Eggs" or "Khareez" is one of my favourite recipe from my Mom in Laws kitchen. Its a subtly spiced curry, cooked in cashew and coconut gravy. A very quick and easy curry which goes well with roti, naan or any bread of your choice.

Ingredients

Eggs - 4
Onion - 1 medium
Tomato, blanched and pureed - 1 medium
Ginger, finely chopped - 1 inch piece
Garlic - 5-6 cloves
Green chilli, roughly chopped - 2
Green coriander - 2 tablespoon
Oil -3 tablespoon
Milk - 2 tablespoon
Cashew, soaked - 8-10
Coconut desiccated - 2 tablespoon
Red chilli powder - 1 teaspoon
Coriander powder - 1 tablespoon
Turmeric powder - 1/4 teaspoon
Garam masala - 1/2 teaspoon
Water - 1/2 cup
Salt to taste

Method

"Scrambled Egg"
Hard boil one egg , remove shell and keep aside.

Heat 1 tablespoon oil in a heavy bottom pan or kadhai, crack the 3 remaining eggs in a bowl add milk, a pinch of garam masala and salt and whisk well. Pour the egg mix over the oil let it stand for a minute or so till the bottom starts to settle and then  to stir with a fork ensuring the eggs are perfectly cooked. Remove from heat and transfer into a bowl.

Heat the remaining oil in the same kadhai. Make a paste of Onion and garlic add all the dry masala (other than the garam masala)
and mix well with a tablespoon of water.  Add the masala paste to the hot oil and cook for 3-4 minutes and add the tomato puree along with salt and cook. While the masala is cooking, grind the coconut and cashew to make a smooth paste.Once the masala is cooked and the oil starts to leave the sides of the kadhai  add the scrambled eggs along with half a cup of water let it come to a boil. Add the cashew coconut a paste along with garam masala, chopped green chillies, coriander and ginger. Once it starts to boil reduce the heat to medium and let it cook till it is almost dry.
Garnish with fresh coriander and egg wedges.
Serve hot along with roti or any bread of your choice.

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