Shahi Egg Masala

Instead of making shahi paneer, I thought why not try shahi egg masala, let us see how it turns out. It did turn out quite good so much so everybody at home relished the Shahi Egg Masala. I have used the Shahi Paneer Everest Masala, along with sauteed onions and tomatoes enriched with some curd as a substitute for fresh cream and some cashew paste to make the gravy. The Shahi Egg Masala uses boiled eggs which give an altogether a different taste to this cuisine.

Ingredients

5 Boiled Eggs
2 Medium Sized Onions, Chopped
2 Medium Sized Tomatoes, Chopped
1 Tbsp Everest Shahi Masala
10 Cashew Nuts
2 Tbsps Thick Cream or Fresh Curd
3 Tbsps Salted Butter
1/4 Cup Water
1/4 Cup Milk
1 Tbsp Coriander Leaves, Finely Chopped
Salt to Taste

Servings / Time

5 Servings / 45 minutes

Preparation

1. Boil 5 Eggs for around 10 minutes. After the egg has been boiled add the eggs to a bowl of cold water, this helps to deshell the eggs easily or else the shells stick to the eggs making it difficult to remove the egg shells. Now remove the eggs shells and chop the eggs into two halves and keep aside.

2. For the gravy, chop the onions and tomatoes, add to a mixer or a blender along with cashew nuts, blend to form a nice smooth paste.

3. Take a vessel, add three tablespoons of butter, add the above paste, cook on low flame till the oil oozes out.

4. Now add 2 tablespoons of fresh cream or curd and mix well. Allow cooking for a few minutes then add water and milk to make the gravy.

5. Now add the halved eggs and boil for 5 minutes till the gravy thickens. Sprinkle coriander leaves and serve hot.

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