Egg Kassa | How to make Egg Kassa

By Deeya Sanchari  |  14th Mar 2018  |  
5 from 1 review Rate It!
  • Egg Kassa, How to make Egg Kassa
  • Prep Time

    20

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

8

1

About Egg Kassa Recipe

Dim Kosha (Restaurant Style), boiled eggs in a tomato base gravy to be served with some steamed rice.

Egg Kassa

Ingredients to make Egg Kassa

  • Boiled eggs 4
  • potatoes boiled & cut in halves - 2
  • onion paste 4 tblspn
  • garlic paste 2 tblspn
  • tomato paste/puree 3 tblspn
  • jeera [cumin] powder 2 tspn
  • Dhania [coriander] powder 1 tspn
  • sugar 2 tspn
  • salt to taste
  • chilli powder to taste
  • Kashmiri lal mirch 1 tspn
  • Haldi [turmeric powder] 1 tspn
  • Garam masala powder 1 tspn
  • White oil 2 tblspn
  • ghee 1 tblspn

How to make Egg Kassa

  1. Heat oil in a kadahi and add a pinch of haldi. Then lightly fry the boiled eggs and potatoes to get the colour on them. Pick them up and keep aside
  2. Mix onion, garlic, tomato paste. Add all the dry ingrediants except sugar.
  3. Add ghee to the oil in the kadahi. Heat it and add 1 tspn sugar.
  4. As it turns red, add the masala mixture. Fry very well.
  5. Sprinkle water and keep stirring. Add 1 level tspn of sugar.
  6. When gravy dries up, add 1 cup water and bring to boil.
  7. Put in the eggs and potatoes.
  8. Sprinkle 1 tspn garam masala powder and cover with lid.
  9. Simmer till gravy thickens.
  10. Serve hot with rice, roti or paratha.

My Tip:

You can choose not to put potatoes

Reviews for Egg Kassa (1)

Shikha Roy6 months ago

It goes well with roti.
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