Chettinad Egg Masala curry | How to make Chettinad Egg Masala curry

By Paramita Majumder  |  20th Oct 2016  |  
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  • Chettinad Egg Masala curry, How to make Chettinad Egg Masala curry
Chettinad Egg Masala curryby Paramita Majumder
  • Prep Time

    15

    mins
  • Cook Time

    25

    mins
  • Serves

    4

    People

155

0

About Chettinad Egg Masala curry Recipe

Spicy egg curry

Chettinad Egg Masala curry is a popular aromatic and delicious dish. You can try making this amazing Chettinad Egg Masala curry in your kitchen. This recipe requires 15 minutes for preparation and 25 minutes to cook. The Chettinad Egg Masala curry by Paramita Majumder has detailed steps with pictures so you can easily learn how to cook Chettinad Egg Masala curry at home without any difficulty. Chettinad Egg Masala curry is enjoyed by everyone and can be served on special occasions. The flavours of the Chettinad Egg Masala curry would satiate your taste buds. You must try making Chettinad Egg Masala curry this weekend. Share your Chettinad Egg Masala curry cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Paramita Majumder for inputs. In case you have any queries for Chettinad Egg Masala curry you can comment on the recipe page to connect with the Paramita Majumder. You can also rate the Chettinad Egg Masala curry and give feedback.

Chettinad Egg Masala curry

Ingredients to make Chettinad Egg Masala curry

  • 5 eggs
  • 2 onions
  • 2 tomatoes
  • coriander seeds whole 2 tsp
  • cumin seeds whole 1 tsp
  • green chillies 2
  • fennel seeds whole 1 tsp
  • chilli powder 1 tsp
  • Dry red chilli 2
  • curry leaves fresh 8
  • ginger garlic paste 2 tsp
  • salt
  • pepper corns 4
  • mustard seeds 1/4 tsp
  • Fresh coriander leaves for garnishing

How to make Chettinad Egg Masala curry

  1. Boil eggs with a pinch of salt.
  2. Make 2-3 slits.
  3. Marinate with a pinch of salt and turmeric powder and keep aside for 10 mins, saute them lightly .
  4. Now in the same pan, roast and grind whole coriander seeds, cumin seeds, fennel seeds, dried red chilli, black pepper. When cooled down make a paste with little water.
  5. Make tomato puree.
  6. Heat oil in a pan, add black mustard seeds and curry leaves, wait for 1 mins. Now add chopped onions, fry them until translucent. Add ginger and garlic paste. Fry for 3-4 mins . Add the ground paste and tomato puree .
  7. Add turmeric powder, chilli powder and salt. Saute for 5 mins.
  8. Add the fried eggs, cover and cook for 3-4 mins.
  9. Add a cup of water and salt. Simmer for 5 mins.
  10. Add garam masala.
  11. Garnish with coriander leaves.

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