Kadai egg masala | Egg capsicum curry
Try making the Kadai egg masala by parveen for your family today. The step-by-step guidance provided by parveen will help you master the Kadai egg masala. The delicious flavours hidden in the Kadai egg masala will make it a hit amongst both children and adults. The humble and simple Kadai egg masala is the perfect dish to make for those days when you are feeling lazy and can’t understand what to make. But don’t be fooled by the simplicity of the Kadai egg masala because this dish hides some of the most amazing and tantalizing flavours you will ever come across. Get your family involved in the cooking process of the Kadai egg masala and enjoy a lovely day cooking and spending time with your family-a perfect Sunday afternoon activity to do for the entire family (if I may say so). Food cooked with love has a different taste altogether and when the entire family is involved in the cooking, the whole process of making Kadai egg masala will be so much more enjoyable.
Prep time
Cook time
Total time
Ingredients (240 ml cup used)
- 4 to 5 boiled eggs
- 1 cup cubed capsicum
- ¾ to 1 cup cubed onions (layers separated)
To powder
- 2 tbsps. coriander seeds
- 2 to 3 red chilies (less spicy variety, can reduce to 1 to 2)
For gravy
- ¾ cup onions cubed (1 large)
- 1 to 1 ¼ cup tomatoes deseeded chopped (3 medium)
- 1 ¼ tsp ginger garlic paste
- 10 cashew nuts
- ½ tsp garam masala
- ½ to ¾ tsp red chili powder (used for color, you can skip)
- salt as needed
- Generous pinch of crushed kasuri methi / dried fenugreek leaves
- Few ginger juliennes and coriander leaves for garnish
How to make the recipe
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Powder the ingredients mentioned under “to powder”. Set this aside.
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Make a fine paste of cashews in the same jar with little water. Set this aside.
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Puree the tomatoes and onions as well.
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Heat oil in a pan and saute eggs until golden. Set these aside.
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Saute capsicum and onions on a high heat for 2 to 3 minutes. Set these aside.
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Add more oil and saute ginger garlic paste for 1 to 2 mins, add the ground powder and saute until fragrant.
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Add onion tomato puree and saute for 2 mins.
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Add red chili powder, garam masala and salt. Fry for few mins.
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Add the cashew paste. Saute untilt he mixture leaves the sides.
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Add 1 cup water and cook until the oil begins to separate.
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Add onions, capsicum and eggs. Stir and cook for 2 mins.
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Sprinkle kasuri methi and coriander leaves. Switch off the heat.
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Serve with paratha, roti or plain rice.
