Kadhai Egg Masala Bowl Recipe

About this recipe

Kadhai Egg Masala Bowl is a hearty Indian breakfast dish featuring boiled eggs simmered in a spiced tomato and bell pepper gravy, enriched with aromatic spices and herbs. This dish strikes a perfect balance between bold flavors and moderate heat, making it an ideal choice for a sedentary lifestyle and weight-loss goals. Packed with protein from eggs and fiber from vegetables, it is served hot and pairs well with steamed rice or a side of warm flatbread, delivering a satisfying yet light meal for the entire family.

Ingredients

• 6 pcs White Eggs
• 500 g Onion
• 500 g Capsicum Green
• 200 ml Mustard Oil
• 500 g Tomato - Hybrid
• - Coriander Powder
• 50g Everest Garam Masala
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder
• - Low Fat Dahi (Pouch)
• 200G Adrak Lasun Paste (200g)
• 100 g Coriander Leaves
• 100 g Jeera

Instructions

1. 1. Boil the eggs in a pot for 8-10 minutes until hard-boiled. Peel and set aside.
2. 2. Heat oil in a kadhai or deep pan over medium heat. Add cumin seeds and let them splutter.
3. 3. Add the chopped onion and sauté until golden brown. Stir in the ginger-garlic paste and cook for 1 minute.
4. 4. Add the chopped tomatoes and cook until softened, then stir in turmeric powder, coriander powder, red chili powder, and salt. Cook for 3-4 minutes.
5. 5. Add the diced green bell pepper and cook for another 2-3 minutes until slightly tender.
6. 6. Lower the heat and mix in the yogurt, ensuring it blends well into the gravy. Simmer for 2 minutes.
7. 7. Add the boiled eggs and gently coat them with the masala. Sprinkle garam masala on top and cook for 2-3 minutes.
8. 8. Garnish with fresh coriander leaves and serve hot with steamed rice or flatbread.