Boiled Egg Masala Stirfry

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

The eggs first have been hard-boiled, then fried in ghee (or coconut oil) with spices and herbs until they are evenly golden brown. It's simple, delicious and with minimum fuss.
Kala namak, aka Himalayan "black salt", is a rock salt in the Pakistan / Indian cuisine. It is pinkish grey rather than black and has a very distinctive sulfurous smell and taste similar to hard-boiled eggs. Use regular sea salt if you don't have it.

 

6 Medium eggs, boiled, peeled and halved 2 tbsp Ghee 1/2-3/4 tsp Cumin seeds 6 Garlic cloves, peeled and smashed 1 Small green chilli, deseeded and chopped 3-5 Curry leaves, cut into small pieces 2 tsp Garam masala 1/3-1/2 tsp Kala namak black salt (or regular sea salt) 1 tbsp Parsley or cilantro, chopped

1. Bring a pot of water to boil. Gently lower the eggs with a large slotted spoon into the water. Cook for 8 minutes. Once the eggs are boiled, drain the hot water and cool the eggs by placing them in cold water. You can boil the eggs a day before. Peel the eggs once they are cold. Cut the eggs in half and set aside on a plate.
2. Peel and smash 6 whole cloves of garlic. Heat the ghee in a pan. Add in cumin seeds. When they start sizzling, add smashed garlic cloves, chilli and chopped curry leaves. Saute on medium flame for 5 to 10 minutes until the garlic is roasted and aromatic, but not browned. Reduce the flame to low. Add garam masala and kala namak.
3. Stir on low flame for 2 to 3 minutes until the spices are mixed well and heated through. Place the egg halves in the pan with yolk side facing down and fry until they turn golden brown.
4. Gently move the eggs around without breaking them. Get as much spices to stick to the eggs as possible. Turn the eggs to fry the opposite side. The yolk might slip out but you can put it back again. Garnish with chopped parsley.

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com