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KADAI EGG MASALA

I love simple Egg Curries because however you make them, these curries taste great & this Kadai Egg Masala comes under that genre. This Kadai Egg Masala is a quick-fix recipe that, I sneak it up often with Indian Breads. It is one of my husband's favourite Curry. I came with the idea once I had to clean up my Refrigerator before travelling. I had a few Eggs and a small piece of Capsicum. I was wondering how both the ingredients can be incorporated and came up with the recipe inspired by Kadai Chicken Masala. I also make another easy version where you don't need to add those fried spice powder, I substitute it with my homemade Kitchen King Masala/Garam Masala. But freshly ground spices gives a wonderful aroma to the Curry.

Any Kadai Masala is incomplete without a good dash of Kasuri Methi - Dried Fenugreek Leaves. And finally, I finish off cooking the recipe lacing it up with Cashew Paste/Fresh Cream for the rich and creamy taste unique to Kadai Masala. For an elaborate vegetarian twist, this recipe can be prepared with Paneer, Mushrooms or Green Peas. This Egg Kadai Masala pairs well with any type of rice dishes like Biriyanis & Pulaos or Steamed Rice, especially Steamed Basmati Rice. It also goes well with Indian Breads like Naan, Kulcha, Parathas, Chapatis, Malabar Parotta/Roti Canai etc.,

Kadai Egg Masala is nothing but a rich gravy cooked and served in a utensil called Kadai/Wok. Kadai/Karahi is a Deep, heavy-bottomed Circular pans used for cooking in India, Pakistan, Bangladesh and Nepal. Slightly shallow pans of the same genre are found in other Southeast Asian countries. This method of cooking is most prevalent in North India and Pakistan. Whereas the Pakistani version of this dish does not add Capsicums, but North Indian version is loaded with Capsicums(Bell Peppers). The flavour of Bell Peppers induces a wonderful taste to this traditional Kadai Masala. Freshly ground spice powders enhance the overall flavour of the dish.

Simple Egg Recipes

If you love easy and simple Egg recipes for Breakfast/Lunch/Dinner, you might like to try these quick, easy and simple egg curry recipes which go along with both Roti & Rice.

Cuisine: North Indian, Pakistani
Course: Side Dish
Difficulty: Medium
Serves: 4-6
Author: SM

Preparation Time: 15-20 Minutes
Cooking Time: 20-30 Minutes

For more Recipes with EGG, Click here...

HOW TO COOK KADAI EGG MASALA

KADAI EGG MASALA

INGREDIENTS :

For Kadai Egg Masala:

Egg - 6 Nos.
Onions - 2 Nos.
Ginger-Garlic Paste - 4 Tbspn
Green Chillies - 5-6 Nos.
Tomatoes - 3 Nos.
Turmeric Powder - 1 Tspn.
Oil/Ghee - 3 Tbspns.
Fenugreek Seeds - 1/2 Tspn
Cashew Nuts - 10-12 Nos.
Salt - To Taste
Sugar - 1/2 Tspn

For a detailed step-by-step process on HOW TO MAKE PERFECT HARD BOILED EGGS, Click here...

For Spice Powder :

Coriander Seeds - 1 Tbspn
Green Cardamom - 6-7 Nos.
Cloves - 6-7 Nos.
Peppercorn - 1/4 Tspn

To Garnish :

Coriander Leaves - Few
Kasuri Methi (Dried Fenugreek Leaves) - Few

METHOD :

Dry roast all the ingredients mentioned under the 'for the spice powder' until fragrant on a low flame and keep it aside.
Grind the dry roasted spices into a fine powder.
Puree the Tomatoes and keep them aside.
Hard boil the Eggs, Peel and cut the Eggs into halves or use full Eggs.
Heat about 3 Tbspns of Oil/Ghee in a pan and shallow fry the boiled Eggs until the surface becomes slightly crispy.
Once the Eggs turn into light golden brown in colour, remove them from the Oil and keep it aside.
In the remaining Oil/Ghee in a pan, splutter Fenugreek seeds.
Saute Ginger-Garlic paste until fragrant.
Add finely chopped Onions and fry them until translucent.
Add 1/2 the amount of ground Spice powder, Turmeric, Red Chilli Powder, slit Green Chillies and mix well.
Add Tomato Puree along with a dash of Salt to the above Mix and give a quick stir.
Leave this on a low flame until the raw flavour goes and oil separates from the curry.
Add ground Cashew Paste & a dash of Sugar into the gravy and leave it on a low flame for few minutes.
Now add shallow fried Egg along with Capsicum slices and cook for few more minutes.
Finally, sprinkle the remaining freshly ground Spice Powder and give a quick stir.
Leave this on a very low flame for few minutes or until the flavour of the Kadai Masala gets well infused into the Eggs.
Garnish it with Coriander Leaves and Kasuri Methi.
Serve Kadai Egg Masala hot with any type of rice dishes like Biriyanis & Pulaos or Steamed Rice, especially Steamed Basmati Rice.
Kadai Egg Masala goes well with Naan, Kulcha, Parathas, Chapatis, Malabar Parotta/Roti Canai etc.,
I personally like to pair this Kadai Egg Masala with Vellayappam or Dosa.

NOTES :

Can marinate the boiled Eggs with Turmeric, Red Chilli Powder, Coriander Powder and 2 Tbspns of Curd for 30 minutes and then shallow fry them.
Dry roast the spices in order as I have mentioned in the list. (smaller spices tend to brown sooner)
Adding freshly ground Spice Powder gives an enhanced flavour to the dish.
Adding Capsicum is optional.
Adding Cashew Paste/Fresh Cream is purely optional.

KASURI METHI - DRIED FENUGREEK LEAVES

     Kasuri Methi is one common ingredient found in North Indian Cooking. It is nothing but Dried Fenugreek Leaves, a simple herb used in Indian Cuisine which enhances the flavour of the dish it is added into giving a distinct aroma. Kasuri Methi/Kasoori Methi is a herb prepared by drying fresh Methi/Fenugreek Leaves. This herb called Kasuri Methi in Hindi is commonly misspelt as Kasturi Methi.
     Introduction to this wonderful herb was along with the Butter Chicken recipe from an old cookbook which asked for Kasuri Methi, searching through the available glossaries then, I found that it was dried-fenugreek leaves. My first attempt cooking Butter Chicken went without Kasuri Methi. Though I had used fresh Methi Leaves while cooking Methi Thepla/Methi Paratha and have added them in Dhal Curries. I had never used dried fenugreek leaves then and it was an all new ingredient for me.
      Initially went for a store-bought one and it had been one of the must-have Herb in my pantry since then. I used to make it by myself while I was in India. You can always buy fresh Methi Leaves from the street vendors who sell Greens/Spinach. Among the local varieties of Greens, they always have few bunches of Methi Leaves(Menthiya/Venthiya Keerai). My mother on the other hand always has a patch of these greens in her vegetable garden. So I always had ready availability of these Greens and the dried ones.
     After moving to Malaysia, I found difficult getting fresh Methi Leaves in the market. And searched for Dried ones in Indian Stores in vain. My attempts of growing Methi/Fenugreek also didn't yield good results, I should say that earlier while I was in India growing Methi had never failed me. But I am not sure why I couldn't grow it here. Left alone the idea of making Kasuri Methi at home. I complained about this to my Mother and since then she meticulously dries it up and sends me a supply of Kasuri Methi(Dried-fenugreek Leaves) from home. The dried leaves impart a smell and a whole lot of box with other goodies will have a unique smell, reminiscence of home and Kasuri Methi combined together. This smell has become so acquainted into my senses that I can even smell it right away.
      Dried Fenugreek Leaves or Kasuri Methi is an important herb in Indian cooking especially in North Indian Cuisine. It is usually added as a flavouring agent. I love using them and my daughter loves dishes with Kasuri Methi. She says it glams up any simple recipe with its unique aroma. Well, talking about how to make Kasuri Methi at home, it is an easy job. You can start by trying your hand with few left-over Methi Leaves sitting in the fridge, ready to wither & dry. Don’t discard it, you can dry it up to make Kasturi Methi. You can flavour your Curries, Dhals, Raithas, Pulaos and Parathas with this simple herb, and you will definitely love the flavour it will bring to your basic dishes.

So let's look into how to make Dried Fenugreek Leaves at home. Few minutes of Preparation, just 2-3 days of Sun drying or just a few minutes of Roasting the leaves in Microwave Oven, there you go with a wonderful homemade herb that stays good for a long time when stored in an airtight container.

Recipe Type - Dried Herb
Difficulty -Easy
Author - SM
Preparation Time - 25 - 30 Minutes
Drying Time - 2 - 3 Days(Sun Drying)
Roasting Time - 8 - 10 Minutes(Microwave)

HOW TO DRY METHI/FENUGREEK LEAVES AT HOME

KASURI METHI - DRIED FENUGREEK LEAVES

Method 1 - Sun-dried

Making Kasuri Methi/Dried-Fenugreek Leaves at home is a very easy process, you just have to wait for 2-3 days until you get this flavourful herb.

Pluck fresh Methi/Fenugreek Leaves from the stem and discard the stem.
U can use the tender Stems, if doing so chop it finely.
Once done, wash the leaves well so that the dirt washes off properly.
Allow it to drain in a Colander.
Wipe off any extra moisture using a clean kitchen towel.
Spread the washed Methi/Fenugreek Leaves on a clean Cloth.
Let it dry for about 12 hours in direct sunlight.
After 12 hours, give it a stir and then again dry it for a day.
You can drythe leaves until they are dry and crisp.
Once you feel the leaves have dried and have a crispy texture, the leaves are ready to be stored.
Take it and crush it with your hands.
Store it in an airtight container.
Stays good for a long time. For longer shelf life, can store it in the freezer.

Method 2 - In a Microwave Oven

QUICK METHOD:

Sun drying certain food items do not yield good results when the climate is humid and if you are living in a place where the possibility of sun drying is difficult. This Microwave method proves to be fruitful.

Making Kasuri Methi in a microwave is the quickest & easiest method.
You can make it within 10 Minutes.
Just pluck the fresh leaves from the stem and discard the stem.
Once done, wash the leaves well so that the dirt washes off properly.
Allow it to drain in a Colander.
Wipe off any extra moisture using a clean kitchen towel.
Make sure the leaves are dry and have no moisture in it.
Place the fenugreek leaves in a microwave-safe plate.
Spread it evenly & place it inside the microwave, and roast it for about 3 minutes on High.
Once done, remove the Plate from the Microwave and using a spatula flip the Methi/Fenugreek Leaves.
Place it back inside and again roast it for 3 minutes on High.
Take it out and give a stir again.
Place it back in the microwave/oven once again and roast it on high for another 2- 3minutes.
Make sure the leaves are totally dry and have turned crispy.
Take it out, let it cool completely and crush it with your hands.
Store it in an airtight container.
Stays good for a long time. For longer shelf life, can store it in the freezer.

Culinary Uses of Kasuri Methi:

Kasuri Methi is a flavourful herb that instantly enhances the taste of a dish. Add it to any curry you prefer. I even like to flavour the Dhal Curries, Parathas, Pulavs, and Raitas. It gives a wonderful note of aroma & flavour to the dishes it is added into.

You can add it to your curries like

Even you can give a try by making Methi Thepla/Methi Paratha with Dried-fenugreek Leaves/Kasuri Methi.

Health Benefits of Kasuri Methi/Dried Fenugreek Leaves:

Fresh & Dried Fenugreek Leaves both are equally nutritious. This herb not only gives a beautiful flavour to the dishes but also is highly beneficial to health. Kasuri Methi is a good source of dietary Fiber, high in Protein content and is rich in Iron. It contains a lot of Vitamins and Minerals that are very beneficial for the overall well-being & growth of the body.

Regular consumption of Kasuri Methi helps keep cholesterol levels in check.
It helps in relieving gastric, digestion and intestine related problems.
Fenugreek Leaves help in keeping the body’s blood lipids at the normal levels.
It helps in controlling the metabolism of glucose and hence prevents type-2 diabetes.
Reduces platelet formation which in turn prevents blood clotting in the heart.
Helps fight against kidney problems as well as mouth ulcers and boils.
Applying a paste out of fenugreek powder helps to get rid of skin blemishes.
Including Kasuri Methi in the diet of a lactating mother helps to improve milk flow.

Simple Egg Recipes

Egg Masala

Egg Kurma

Egg Curry with Coconut Milk

Chicken in Scrambled Egg Gravy

HOW TO COOK KADAI EGG MASALA

INGREDIENTS :

For Kadai Egg Masala:

For a detailed step-by-step process on HOW TO MAKE PERFECT HARD BOILED EGGS, Click here...

For Spice Powder :

To Garnish :

METHOD :

NOTES :

HOW TO COOK MADURAI KOTHU KARI MASALA

INGREDIENTS:

For Mutton Kothu Kari Masala:

For Kothu Kari Masala Powder:

For Garnishing:

METHOD:

For Kothu Kari Masala Powder:

For Madurai Style, Kothu Kari Masala:

NOTES:

HOW TO COOK MADURAI KARI DOSAI/MINCED MEAT DOSAI

What you may need for this Kari Dosai:

INGREDIENTS:

METHOD:

For Madurai Kari Dosai:

NOTES:

"How to Make and Store Ginger Garlic Paste – Easy & Long-Lasting Recipe (No Preservatives!)"

HOW TO DRY METHI/FENUGREEK LEAVES AT HOME

Method 1 - Sun-dried

Method 2 - In a Microwave Oven

QUICK METHOD:

Culinary Uses of Kasuri Methi:

Health Benefits of Kasuri Methi/Dried Fenugreek Leaves:

Salna*

HOW TO MAKE KOTHU PAROTTA

INGREDIENTS:

To Garnish:

METHOD:

NOTES:

HOW TO COOK JEERA RICE

METHOD 1:

INGREDIENTS:

To Cook Basmati Rice:

For Tempering:

METHOD:

To Cook Basmati Rice:

For Jeera Rice:

METHOD 2(ONE POT METHOD):

JEERA RICE

INGREDIENTS:

For Jeera Rice:

For Garnishing:

METHOD:

NOTES:

I Me Myself

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