Name: Egg Kassa recipe by Deeya Sanchari at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 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

ABOUT Egg Kassa RECIPE

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

Ingredients Serving: 4

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

Instructions

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
Mix onion, garlic, tomato paste. Add all the dry ingrediants except sugar.
Add ghee to the oil in the kadahi. Heat it and add 1 tspn sugar.
As it turns red, add the masala mixture. Fry very well.
Sprinkle water and keep stirring. Add 1 level tspn of sugar.
When gravy dries up, add 1 cup water and bring to boil.
Put in the eggs and potatoes.
Sprinkle 1 tspn garam masala powder and cover with lid.
Simmer till gravy thickens.
Serve hot with rice, roti or paratha.

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