- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Serving: 4 People
- Calories: 1757 kcal
- Carbohydrate Content: 59.71 g
- Cholesterol Content: 3796 mg
- Fat Content: 141.18 g
- Fiber Content: 15.2 g
- Protein Content: 69.99 g
- Saturated Fat Content: 39.622 g
- Serving Size: 1
- Sodium Content: 4573 mg
- Sugar Content: 25.66 g
- Trans Fat Content: 0.29 g
Egg Hara Masala
Egg Hara Masala is a delicious egg recipe for egg lovers. This creamy egg curry is made with coriander leaves, green chilies, etc. Egg Curry is easy and simple to cook, and you can easily make it at home. This dish is delicious in taste, and everyone loves it. This delicious curry is an excellent combination of different spices and coriander leaves. This dish is packed with lots of nutrition. Fresh cream and coriander leaves make this dish refreshing. You can make it on weekend meals or on different occasions. It is best to serve with Paratha for lunch or dinner. So, don't wait for more, try this delicious recipe today and enjoy it!
Ingredients of Egg Hara Masala Recipe
- Water - 4 Cups
- Vinegar - 2 Tablespoons
- Eggs - 6
- Oil - 4 Tablespoons
- Coriander seeds - 2 Tablespoons
- Dry red chili - 2
- Mint leaves - 2 Tablespoons
- Coriander leaves - 2 Tablespoons
- Cloves - 3 Pods
- Cardamom - 2 Pods
- Cinnamon stick - 1 Inch
- Bay leaf - 1
- Cumin seeds - 1 Teaspoon
- Onion - 2 Cups
- Curd - 2 Tablespoons
- Green chili - 1 Tablespoon
- Garlic - 1 Tablespoon
- Salt - 1 1/2 Teaspoons
- Red chili - 1 Teaspoon
- Garam masala - 1 Teaspoon
- Fresh cream - ½ Cup
- Grated egg whites for garnishing - 1
- Coriander leaves for garnishing - 1 Teaspoon
How to Make Egg Hara Masala
Step 1: In a Frying pan, add water, vinegar, eggs, and bring it to boil. Boil the eggs for about 10-12 minutes. Once done, remove it from the heat and let it cool.
Step 2: Now, remove the shell of the eggs and cut it into half.
Step 3: Now, in a frying pan, add two tablespoons of oil, boiled eggs, and cook for 5-7 minutes on MEDIUM heat or until it turns golden brown. Then remove it from the heat and keep aside.
Step 4: In another frying pan, add coriander seeds, dry red chillies, and dry roast them for 2-3 minutes on MEDIUM heat.
Step 5: Then add the roasted coriander seeds, dry red chilies into the Blender, add mint leaves, coriander leaves to it and blend it into a smooth paste.
Step 6: Now, in a Skillet, heat two tablespoons of oil, then add cloves, cardamom, cinnamon stick, cumin seeds, bay leaf, and stir well.
Step 7: Then add onions and fry it till it turns golden brown in color.
Step 8: Transfer it into a blender and add curd to it and blend it into a smooth paste.
Step 9: Now heat one tablespoon of oil in a skillet, add garlic, blended onion pastes, green chilies, and stir it well. Then add blended mint coriander mixture to it and cook for 5-7 minutes on MEDIUM heat.
Step 10: Then add red chili powder, salt, garam masala powder, 3 cups of water and bring it to boil.
Step 11: Then add fresh cream, cooked eggs to it and mix it well. Cook it for 5-10 minutes on MEDIUM heat.
Step 12: Once cooked entirely, remove it from the heat, garnish it with grated egg white and fresh coriander leaves and serve it hot with roti.