Egg Masala Gravy (Quick dish)

This egg masala gravy/kurma/curry recipe is quick, yummy and an excellent side dish for plan rice/biryani. This curry process and taste is similar to chicken curry recipe. This dish can be a great delight to eggitarians :). If you are a veggie and do not eat egg? you can replace eggs with aloo/potato. Egg lovers must try this recipe as the fresh ground spices like ginger garlic paste and coconut powder, cashews/ poppy seeds paste are sure to enhance your taste buds. I am sure you will hook to its taste.

Ingredients
Eggs (Boiled and shell pealed) - 6 (vary number and adjust spices accordingly)
Onions (dice in to small cubes) - 2 medium
Green chillies (vertically slit) - 4 (reduce for less spicy)
Salt - 1 Tspoon
Chilly powder - 1 Tspoon
Dhaniya/Coriander powder - 1 Tspoon
Garam Masala - 1/2 tspoon
Coriander leaves - 1/4 cup
Ginger garlic paste - 1 Tspoon
Dry coconut powder/fresh shredded coconut - 1 tspoon
Poppy seeds/cashews (make a paste) - 1 tspoon
Pepper powder - 1/2 tspoon
Milk/cream - 1/2 cup
Oil - 2 tspoons

Procedure

• First take the boiled and pealed eggs and with a folk spoon gently punch/make small slits/cuts all over the egg. Slits help to let gravy go in without effecting the eggs texture.
• Take a non stick wide skillet/sauce pan/kadai and add little oil and heat on a medium flame.
• Once oil gets heated, add onions, green chillies and saute them. Now add salt and turmeric and let them fry.
• When onions turn translucent and slightly brown, add ginger garlic paste and stir for a minute to let its raw smell go.
• Now add boiled eggs and gently stir. Sprinkle chilly powder, pepper powder and garam masala and stir gently to coat eggs with spices. Fry the mixture on a very low flame for about 3 minutes.
• Now add coriander leaves and 2 cups of water to the mixture and let the eggs cook in the gravy.
• When gravy starts boiling and oil starts to float a bit on top, add half a cup of milk, coconut powder and poppy seeds paste and stir mixture. Allow the eggs to cook in gravy for 5 more minutes.
• Switch off the stove, garnish the curry with coriander leaves and serve with hot rice.