Egg Curry Masala Powder
Egg curry masala powder is a mixture of black pepper and several other whole spices, perfectly roasted and ground to a fine powder.
Ingredients
- 1 tsp Black pepper
- 1 tsp Cloves
- 4 pieces Green cardamom
- 1 tsp Cinnamon small stick
- 2 pieces Bay leaves
- 3 pieces Star anise
- 2 pieces Dry red chili medium
- 1 tsp Cumin seeds
- 1 tsp Fennel seeds
- 1 tsp Dried fenugreek leaves (Kasturi methi leaves)
- ½ tsp Asafetida powder
- 1 tsp Chaat masala powder
Instructions
- Take a non-stick frying pan and heat it on a low flame on your gas stove. When it is hot, put 1 tsp of black peppercorns, 1 tsp of cloves, 4 small pods of green cardamom, 1 tsp of small cinnamon sticks, 2 pieces of bay leaves, 3 pieces of star anise, 2 medium pieces of dry red chilies, 1 tsp cumin seeds, and 1 tsp of fennel seeds in it.
- Stir the spices continuously so that it does not get burnt and is dry roasted nicely.
- When you smell the nice aroma of roasted spices and it is roasted nicely, turn the flame of the gas stove off. Now, add the dried fenugreek leaves to it.
- Stir it for some time.
- Check that everything is roasted nicely and you can notice a slight change in the color.
- Transfer the ingredients onto a plate. Set it aside so that the spices cool off completely.
- Now, take a clean and dry grinder.
- Transfer the cool spices into the grinder.
- Grind them into a fine powder. Transfer it to a plate.
- Now add ½ tsp of asafetida powder and 1 tsp of chaat masala powder to it.
- Mix them nicely.
- Your egg curry masala powder is finally ready for use.
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Notes
- Freshness of the whole spices is the key to the taste and flavor of the egg masala powder curry. So, buy fresh and top-quality spices only to make this powder at home to get the authentic flavor.
- I would suggest you to roast the whole spices always before grinding. This adds to the flavor due to the release of the natural oils in the whole spices.
- Make sure you do not over-roast the spices. This will render a bitter taste the powder. Keep the flame low, stir continuously, and remove the spices when you notice a slight change in color and smell the natural aroma.
- Let the spices sit for some time to cool down completely. Do not skip this step as it is crucial to achieve a smooth texture of the powder. A little warmth can spoil the texture due to clumping.
- Add the chaat masala powder and asafetida to the ground powder in the end. This will add a distinct taste to the final masala powder.
Nutrition Info (Estimation Only)
Nutrition Facts
Egg Curry Masala Powder
Amount per Serving
Calories
17
Calories from Fat 9
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.1
g
1
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.2
g
Sodium
585
mg
25
%
Potassium
58
mg
2
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Sugar
0.3
g
0
%
Protein
1
g
2
%
Vitamin A
175
IU
4
%
Vitamin C
1
mg
1
%
Calcium
32
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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