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My husband passed his germs on to me.spicy egg masala 163

So this weekend I spent about 50% of my time, sleeping!spicy egg masala 145
And my husband spent most of his time making me chai along with buttered toast.  spicy egg masala 151
After 48 hours, countless cups of tea and water, and a few antibiotics later, I felt better, better enough to cook that is.  spicy egg masala 200
So today I made a Spicy Mustard Egg Curry dish and it was disturbingly good, well, I just think all my dishes are disturbingly good. 🙂  spicy egg masala 213
The mustard seeds are the focal point in this delectable dish, also the spice and heat of this dish helped clear my nasal passage.spicy egg masala 172
Since I was sick, I made myself white Basmati Rice, however this would taste just as delicious with some brown Basmati.  Give it a try.  Heavenly!spicy egg masala 183


NUTRITION: Eggs are a very good source of Vitamin B2, and are a good source Protein and Vitamin D, although the yolks do contain a lot of cholesterol, the yolk also contains tons of nutrients that are good for you.  Tomatoes are a good source of Vitamins A and C.  Mustard Seeds are a good source of Omega-3 Fats.   



INGREDIENTS:

for the gravy:

  • Sunflower Oil – 2 tbsp  (you can also use Mustard Oil)
  • Mustard Seeds – 2 tsp
  • Cumin Seeds – 1/2 tsp
  • Fenugreek (methi) Seeds – 1/2 tsp
  • Curry Leaves – 12 to 14 leaves
  • Dry Red Chilies – 3 (broken in half)
  • Onions – 2 medium (chopped)
  • Garlic – 4 cloves (chopped)
  • Ginger – 1 inch piece (chopped)
  • Plum Tomatoes – 4 (chopped)
  • Turmeric Powder – 1/2 tsp
  • Coriander Powder – 3 tsp
  • Red Chili Powder – 1/2 tsp
  • salt to taste
  • Water – 2 cups
  • Garam Masala – 1 tsp

for the eggs:

  • Sunflower Oil – 1 tsp
  • Eggs – 8 boiled (remove the yolks from 3 or 4 eggs)
  • Red Chili Powder – sprinkle to taste
  • salt – to taste



DIRECTIONS:
1. Start by boiling 8 eggs.cornelia street cafe 056

2. Chop the onions, ginger, and garlic.cornelia street cafe 059
3. Heat up a pot on medium heat, once hot, add oil.  Once the oil heats up, add the mustard seeds.cornelia street cafe 061
4. Once they splutter, add the cumin and fenugreek seeds.cornelia street cafe 062
5. After about 5 seconds, add the curry leaves and the dry red chilies.  Cook for 10 to 15 seconds.cornelia street cafe 064
6. Add the onions, ginger, and garlic.  Season with salt.  Stir.  Allow this to cook for about 10 minutes until the onions are golden.  cornelia street cafe 065
7. In the meantime, chop the tomatoes.
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8. This is how the onions should look.cornelia street cafe 071
9. Add the tomatoes.  Season with salt, turmeric powder, red chili powder, and coriander powder. cornelia street cafe 072
10. Stir.  Cover with a lid for 15 to 20 minutes until a paste-like consistency is formed.  cornelia street cafe 074
11. In the meantime, peel the boiled eggs.cornelia street cafe 075
12. Take a flat pan, heat it up and add a teaspoon of oil, add the eggs, and sauté fry.  cornelia street cafe 077cornelia street cafe 079

13. Sprinkle a little salt and red chili powder to taste.cornelia street cafe 080
14. Keep stirring until the eggs crisp up a bit.  Just like that.  Turn off the stove.cornelia street cafe 083
15. Split the eggs in half and remove the yolk from 3 to 4 eggs.  This will save you some fat and cholesterol.  cornelia street cafe 088
16. Back to the onion-tomato mixture, add 2 cups of water.  Stir.cornelia street cafe 086
17. Cover with a lid for 10 minutes and bring to a boil.cornelia street cafe 092
18. Once done, add the eggs.  cornelia street cafe 090
19. Cover with a lid and bring to a boil.  About 10 minutes.cornelia street cafe 092
20. Smash the yolk so it gets incorporated into the gravy, this will thicken the gravy. 
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21. Add garam masala and turn off the stove.cornelia street cafe 096
22. Allow all the flavors to combine, thus wait 20 minutes before serving.  cornelia street cafe 098
23. Serve with a bowl of rice.  Heaven!spicy egg masala 158

TELL ME: What’s your favorite meal to eat when you’re sick? Mine is buttered toast or Indian lentils with rice.


Hi, I'm Nisha!

I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Join me on this soul-searching journey as I share my love for good food, and I hope I inspire you to eat better somewhere along the way.


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