Egg Bhuna Masala / Anda Masala

This is one of my and my better half's favorite recipe. Egg bhuna masala is a special Dhaba style Indian dish which is full of flavors. Onion, tomatoes and combination of spices makes this dish delicious and aromatic. There are several ways of making Egg masala, this is one of my personal favorite which I am sure you'll will love it too. Do give it a try, and if you do please leave a comment below.

Ingredients

5 hard boiled eggs
2 tbsp Mustard oil/Any refined oil
1 tsp Cumin seeds
1 Bay leaf
1 piece of cinnamon stick
2-3 green cardamom
3-4 cloves
1/2 tsp Peppercorns
2 Dry red chilli
2 medium sized Onion paste
1 tbsp Ginger Garlic paste
2 medium sized Tomato puree
Salt as per taste
1/2 tsp turmeric powder
1 tsp coriander Powder
1/2 tsp cumin powder
1 tsp Red chilli powder
1/2 tsp Fennel seed powder
1/2 cup Milk
2 green chilli
1/2 tsp Garam masala powder
Kasuri Methi/Dry Fenugreek leaves
Garnish with Coriander leaves

Method

• Hard boil 5 eggs and make a slit on the same
• In a pan heat 2 tbsp oil and fry these eggs until the crust turns brown
• In the same pan, crackle cumin seeds and then add whole garam masalas, saute them for 2 mins
• Next add Onion paste and saute them until they turn dark brown in colour
• Now at this stage add tomato puree and salt, close the lid and let them cook until oil starts oozing out
• Once oil start to ooze out add dry masala's and green chilli (turmeric powder, coriander powder, cumin powder, chilli powder and fennel powder)
• Add little water and saute all the masala's well
• At this stage switch off the flame and then add milk, keep stirring continuously
• Once milk is mixed well with the masala switch on the flame and cook for 2 minutes
• Next add fried Eggs and coat them well with all the massala's
• Finally add Garam masala and kasuri methi, cover and cook for 2 more minutes
• Garnish with coriander leaves and serve hot with rice, roti/chapati, paratha or naan
  

Note:

• I have used milk to make the consistency of the gravy more creamy. You can also add cream or cashew nut powder
• Ensure to add milk after switching off the flame or else it may cuddle
• Please adjust the spice level as per your taste

                                       Coconut Pulao

Ingredients :

Method

•     Heat some ghee in a cooker, add whole garam masala’s and sauté well
•     Add onion, ginger garlic paste and green chillies
•     Fry them well until onion turns golden brown
•     Now add cashew nuts and coconut pieces, roast them until they turn little brown
•     Next add green peas and carrot, sauté them for about 2 minutes
•     Now add 1 cup water, soaked rice and salt. Give it a nice mix
•     Finally add coconut milk and stir well
•     Cover the lid and cook for 1 whistle
•     Once the steam is released completely, open the lid and garnish with Coriander leaves
•     Coconut pulao is ready to be relished
•     Serve hot with raita, papad or any side dish of your choice

Note/Tips

•     Instead of Basmati rice you can also use long grain rice
•     You can increase the quantity of coconut milk and avoid adding water as per your taste
•     Also, you can use any veggies as per your liking ( beans, corn, mushrooms...)

Coconut Pulao Recipe Step-by-Step with Pictures:

•     Heat some ghee in a cooker, add whole garam masala’s and sauté well
  
•     Add onion, ginger garlic paste and green chillies
  
•     Fry them well until onion turns golden brown
  
•     Now add cashew nuts and coconut pieces, roast them until they turn little brown
  
  
•     Next add green peas and carrot, sauté them for about 2 minutes
  
•     Now add 1 cup water, soaked rice and salt. Give it a nice mix
  
  
•     Finally add coconut milk and stir well
  
•     Cover the lid and cook for 1 whistle
  
•     Once the steam is released completely, open the lid and garnish with Coriander leaves
  
•     Coconut pulao is ready to be relished
  
   
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