A simple and quick egg gravy recipe which pairs perfectly with hot rotis. Soft-boiled eggs are simmered in a onion-tomato base seasoned with black pepper. I usually make this easy gravy alongside dal chawal and trust me it tastes heavenly. Pepper-flavoured gravy provides a good punch of spice to the boiled eggs. I have used soft-boiled eggs for this recipe. You can even use hard boiled eggs instead, according to your preference. Try out this recipe and you'll be amazed by the results. Kids are sure to love it.
INGREDIENTS:
- Oil- 3 tbsp
- Onion- 1 cup (finely chopped)
- Ginger-garlic paste- 2 tbsp
- Black pepper powder- 2 tbsp
- Salt- to taste
- Homemade garam masala- 1/4 tsp
- Tomato puree- made from 5-6 medium-sized tomatoes
- Chopped coriander leaves- 2 tbsp
- Soft-boiled eggs- 6 nos (boiled, peeled and sliced into two)
PROCEDURE:
- Heat oil in a kadhai, add onions to it and let it cook. Cook the onions on high flame until soft.
- Once the onions are soft, add ginger garlic paste and cook it while stirring continuously.
- Now add pepper powder, salt and garam masala powder to it. Mix well and cook it.
- Cook the masala while stirring continuously until the oil seperates from the masala.
- Now pour the tomato puree to it and mix well, add 1/2 cup water to the blender jar so as to take all the puree from it. This step ensures that no masala is wasted. Add this water to the gravy.
- Allow the tomato gravy to cook on high flame until it thickens and the raw smell of the tomatoes goes away. This may take around 4-5 mins.
- Check for seasoning and add more salt and pepper if required. Now gently place the boiled eggs on it one-by-one. Simmer it for 2 mins
- Switch off the flame, sprinkle coriander leaves on it and it's ready.
- Pepper egg gravy is ready, serve hot along with dal-chawal.
