Simple steps to a Grand Egg Masala

Shahi Egg Masala

I have a strong affinity for eggs that dates back to my childhood, and I still consume about half a dozen eggs each day. Most of them are consumed to replenish my protein levels after a rigorous workout, but I realize that I’ve been enjoying eggs for as long as I can remember. One of my most vivid memories of savouring eggs is from my catering college cookery practicals, where I would use about a dozen eggs to prepare various sauces, such as Egg sauce or Horseradish/Hollandaise.

In addition to the usual categorization of vegetarian and non-vegetarian, there’s another category known as “Eggitarian.” I believe their influence has significantly impacted the way we currently consume and perceive eggs in modern cuisine. This influence is evident in the opening of several eateries exclusively offering an all-egg menu.

With this in mind, why not create a new recipe featuring the star of the show – eggs? As with most of my recipes, this dish is relatively simple to prepare, yet it possesses a professional touch and leaves a lasting impression on your taste buds. I’ve named it Shahi Egg Masala. Throughout the preparation, special attention should be paid to the masala. The result is incredibly delicious.

Prep Time – 15 mins
Cook time – 20 mins
Total time – 35 mins
Servings – 4
Ingredients :
Eggs ( boiled ) – 4
Onions – 4 pcs
Tomato – 1
Cashewnut – 20 gms
Green chillies – 3 to 4
Turmeric powder – 1 teaspoon
Red Chilli powder – 1 tbsp
Coriander powder – 1 teaspoon
Cinnamon / Star Anise / Clove – 1 tbsp
Garam masala – 1 teaspoon
Ginger Garlic paste – 1 tbsp
Grated cheese – 2 tbsp
Cream – 20 ml
Vegetable oil – 30 ml
Salt – to taste
Instructions :

1 ) Cut the Onions, tomato, green chillies and grind them to a paste along with – Cashewnuts,
Cinnamon, Star Anise and cloves.
2 ) Heat oil. Preferably use a non-stick pan since cashewnut tends to stick to the base and can
burn the masala hence. Add the Onion and spice paste and roast nicely for about 5 mins till the
oil starts to ooze out. This is a very important phase while cooking the masala and make sure
the paste gets a nice golden brown color.
3 ) Add the ginger garlic paste and saute further for 3 mins, till you get the aroma of roasted
paste. At this stage, add turmeric powder, Red chilli powder, coriander powder and saute further
for 2 mins.
4 ) Now add the grated cheese, cream,salt and some water. Cover the lid and cook on slow
flame for approx 10 mins.
5 ) Remove from flame. Cut the boiled eggs in halves and drop them in the masala. Serve with
Roti / Naan or Zeera Rice. ( optional – you can fry the eggs beforehand in case you relish crunchy taste )
Pro tip: adding vegetable stock in place of water can further enhance the overall taste of
the product.