Mumbai Masala Egg Curry

By Ranveer Brar · 90 min

Ingredients

Instructions

1. In a bowl, combine garlic, ginger, fresh coriander leaves, green chillies, salt, and 1 tablespoon of oil. Mix well.
2. Blend this mixture in a mixer grinder into a smooth, fine paste. Set aside.
3. Heat 2–3 heaped tablespoons of oil in a handi. Add black peppercorns, cloves and cumin seeds and let them splutter well.
4. Add the sliced onions and cook for 2–3 minutes until translucent.
5. Add the prepared paste, beaten curd, coriander powder, degi red chilli powder and turmeric powder, and cook for 7–8 minutes until oil separates from the masala.
6. Add 1 cup of water and the pav bhaji masala and bring to a quick boil.
7. Add the boiled eggs, another 1 cup of water and the sugar, and simmer on medium heat for 4–5 minutes.
8. Transfer to a serving dish, garnish with the prepared salad and a coriander sprig, and serve hot with the lal mirch pulao.
9. For the pulao: heat 2–3 tablespoons of ghee in a handi, add cumin seeds and dried Kashmiri red chillies and sauté for 1 minute.
10. Add 1 heaped tablespoon of degi red chilli powder, cook for 1 minute, then add 1 cup of water and bring to a quick boil.
11. Add 600 g of soaked sella basmati rice, salt to taste and 4–5 cups of water. Cover and cook on low heat for 12–15 minutes until cooked.
12. Finish with 2 tablespoons of ghee and mix well. Transfer to a serving dish, garnish with crushed dried fenugreek leaves and a coriander sprig, and serve hot with the egg curry.
13. For the salad: in a bowl, mix the tender coriander stems, green chilli, half a small onion, 1 teaspoon of lemon juice and salt. Set aside.

Summarized from Ranveer Brar's video. Watch it for the details.

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