INGREDIENTS TO MAKE THE EGG KOFTAS
- 4 boiled eggs, grated
- 2 tsp garlic paste
- 2 tsp ginger and green chilli paste
- ½ tsp black pepper powder
- Salt to taste
- 1 tsp coriander-cumin powder
- ¼ tsp turmeric powder
- Little green garlic, chopped (optional)
- Coriander leaves, chopped
- ½ tsp Shilpa’s Masala Mill Kitchen King Masala
- 1 beaten egg (add only enough for binding)
INSTRUCTIONS
- Mix all the ingredients together.
- Add the beaten egg little by little until the mixture binds well.
- Shape the mixture into small balls.
- Shallow fry or deep fry on medium heat until golden brown on all sides.
INGREDIENTS TO MAKE THE GRAVY
- 1–2 onions, chopped
- 1 tsp garlic paste
- 1 tsp ginger and green chilli paste
- 2–3 tomatoes, puréed (tomato paste can also be added)
- ¼ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander-cumin powder
- 1–2 tsp Shilpa’s Masala Mill Kitchen King Masala
- Salt to taste
- 1 tsp green garlic (optional)
- Water, as required
- 1 processed cheese cube
- 2 tbsp fresh cream
INSTRUCTIONS
- Drain the fried koftas and keep them aside.
- In the same oil used for frying the koftas, sauté the chopped onions until lightly golden.
- Add the garlic paste and ginger-green chilli paste.
- Cook until the raw aroma disappears.
- Add the tomato purée and cook well.
- Add all the powdered spices and green garlic.
- Cook for 2–3 minutes.
- Add water and adjust the consistency.
- Grate the processed cheese into the gravy.
- Add the cream and mix well.
- Simmer for a few minutes.
- Add a little butter if desired.
- Your rich and creamy Egg Mamna gravy is ready.
LET’S SERVE EGG MAMNA
- Pour the hot gravy over the prepared egg koftas.
- Grate some cheese on top.
- Garnish with coriander leaves, tomato slices and lemon wedges.
- Serve hot with parathas or your favorite Indian bread.
SPICE LEVEL: 🌶
