Tangy Egg Masala With Jeera Rice Recipe

About this recipe

A flavorful combination of tangy egg curry paired with aromatic jeera rice, perfect for a satisfying lunch.

Ingredients

• 6 pcs White Eggs
• - Baby Tomatoes
• 100 g Garlic
• loose Ginger
• 250g Green Chilli
• 100 g Jeera
• 20 g Turmeric Powder
• - Red Chilli
• 45 g Garam Masala
• - Coriander Powder
• 200 ml Mustard Oil
• 1 kg Basmati Rice
• - Bay Leaf
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Boil the eggs, peel them, and set aside for later use.
2. 2. Heat oil in a pan and sauté cumin seeds until aromatic.
3. 3. Add finely chopped onions and cook until golden brown.
4. 4. Stir in ginger, garlic, and green chilies, cooking for 2 minutes.
5. 5. Add chopped tomatoes, turmeric, chili powder, and coriander powder.
6. 6. Cook the mixture until the oil separates from the masala.
7. 7. Add garam masala, salt, and a splash of water to adjust consistency.
8. 8. Gently add boiled eggs to the curry, coating them evenly.
9. 9. Garnish with fresh coriander leaves and set aside.
10. 10. Wash basmati rice and soak for 10 minutes.
11. 11. In a pot, heat oil and sauté cumin seeds and bay leaf.
12. 12. Add soaked rice and salt, then pour in water.
13. 13. Cook on low heat until the rice is fluffy and aromatic.
14. 14. Serve the egg masala with the jeera rice for a delicious meal.