Masala Egg Curry Mumbai Masala Egg Curry Mirch Pulao bonus Mumbai Egg Masala

Ingredients

• 7-8 no. Garlic cloves
• 1 inch Ginger (peeled & julienned)
• 1 cup fresh Coriander leaves (roughly torn)
• 5-6 no. Green chillies (less spicy & roughly chopped)
• Salt to taste
• 1 tbsp Oil
• 2-3 heaped tbsp Oil
• 7-8 no. Black peppercorns
• 2-4 no. Cloves
• 1 tsp Cumin seeds
• 2 medium Onions (sliced)
• Prepared Paste
• ½ cup Curd (beaten), curd (yogurt)
• 2 heaped tbsp Coriander powder
• ½ tbsp Degi red chilli powder, Degi Lal Mirch Powder
• 1 tsp Turmeric powder
• 1 cup Water
• 2 tbsp Pav bhaji masala, pav bhaji masala
• 1 cup Water
• 8 no. hard Boiled Eggs
• 1 tsp Sugar
• 2-3 tbsp Ghee
• 1 tsp Cumin seeds
• 2-3 no. dry Kashmiri red chillies (broken into half)
• 1 heaped tbsp Degi red chilli powder
• 1 cup Water
• 600 g Sella basmati rice (soaked for ½ h), soaked Sella basmati rice
• Salt to taste
• 4-5 cup Water
• 2 tbsp Ghee
• 1 tsp Tender Coriander stem (finely chopped)
• 1 no. Green chilli (finely chopped)
• ½ small Onion (roughly sliced)
• 1 tsp Lemon juice
• Salt to taste
• Dry fenugreek leaves (crushed), kasuri methi (dried fenugreek leaves)
• Prepared Salad
• Coriander sprig, coriander leaves

Steps

1. In a bowl, add garlic, ginger, fresh coriander leaves, green chillies, salt to taste, oil and mix well.
2. Transfer it into the mixer grinder jar and grind it into the smooth fine paste.
3. Keep it aside for further use.
4. In a handi, add oil, once it’s hot, add black peppercorns, cloves, cumin seeds and let it splutter well.
5. Add onions and cook for 2-3 minutes or until onion gets translucent in texture.
6. Add prepared paste, curd, coriander powder, degi red chilli powder, turmeric powder and cook for another 7-8 minutes or until oil separates from the masala.
7. Add water, pav bhaji masala and give it a quick boil.
8. Now, add boiled eggs, water, sugar and let it simmer for 4-5 minutes on medium flames.
9. Transfer it into the serving dish and garnish it with prepared salad and coriander sprig.
10. Serve hot with prepared lal mirch ka pulao.
11. In a handi, add ghee, once it’s hot, add cumin seeds, dry kashmiri red chillies and saute for a minute.
12. Add degi red chilli powder, cook for a minute and then add water to prevent the discoloration of chilli powder and give it a quick boil.
13. Add sella basmati rice, salt to taste, water, cover it with the lid and cook for 12-15 minutes on low flames or until it’s cooked.
14. Finish it with ghee and give it a good mix.
15. Transfer it into the serving dish and garnish it with crushed dry fenugreek leaves and coriander sprig.
16. Serve hot with prepared egg curry.
17. In a bowl, add tender coriander stems, green chilli, onion, lemon juice, salt to taste and give it a good mix.
18. Keep it aside for further use.