We love eggs in this household. Herald of winters means a slew of cravings to constantly eat something hot; and this recipe comes to the rescue everytime. This is a staple in our home and we make it atleast once every week, sometimes even twice when we have leftover curry.
This is one of SS's favorites; also we being primarily vegetarians, this is a very good protein source! I had not eaten egg curry prior to marriage and now I cannot seem to get enough of it.
Goes well with both chapati and rice. We are chapati lovers to the core :) Egg curry + chapati with ghee = heaven!
Ingredients:
4 hard boiled eggs. Slit in half.
Onion: 2 medium
Tomatoes: 4 large
Green chillies: 4
Ginger: 1 inch piece
Garlic: 6-8 cloves
Cumin Seeds: 1/4 tsp
Turmeric: 1 tsp
Red Chilli Powder: 1 tsp
Coriander Powder: 1 tsp
Garam Masala: 1/2 tsp
Salt to taste
Milk: 1/2 tea cup
Coriander Powder: 1 tsp
Garam Masala: 1/2 tsp
Salt to taste
Milk: 1/2 tea cup
To garnish: Fresh coriander leaves, dry mint leaves
Directions
1. Finely chop 1 onion and 1 tomato, keep it aside.
2. Using an immersion blender, blend 1 onion, 3 tomatoes, green chillies, ginger and garlic together.
3. In a frying pan, heat some ghee / butter / canola oil.
4. When hot, sizzle cumin seeds for ~10 seconds.
5. Fry onions till translucent and slightly soft.
6. Pour in the diced tomatoes. Fry the onion tomato mixture till mushy.
7. Add the blended tomato puree from step 2. Add red chilli powder and coriander powder. Fry, till the spices get imbued in the mix, and the masala looks a little grainy or "daanedaar".
8. Add salt and some water and bring to a boil. Adjust quantity of water as per consistency desired.
9. Add the milk. You can also omit it or add coconut milk as per taste.
10. Add slit eggs. Garnish with dry mint and fresh coriander leaves.
11. EAT!
Voila! Jhatpat (quick) egg curry, ready. This is a permanent in my repertoire, hopefully will be in yours too!!
5. Fry onions till translucent and slightly soft.
6. Pour in the diced tomatoes. Fry the onion tomato mixture till mushy.
7. Add the blended tomato puree from step 2. Add red chilli powder and coriander powder. Fry, till the spices get imbued in the mix, and the masala looks a little grainy or "daanedaar".
8. Add salt and some water and bring to a boil. Adjust quantity of water as per consistency desired.
9. Add the milk. You can also omit it or add coconut milk as per taste.
10. Add slit eggs. Garnish with dry mint and fresh coriander leaves.
11. EAT!
Voila! Jhatpat (quick) egg curry, ready. This is a permanent in my repertoire, hopefully will be in yours too!!
Notes:
We always keep boiled eggs in our fridge for a quick snack. If you have them, this is a very easy recipe which requires no prior preparations.
While boiling eggs, put a pinch of salt in the water. This prevents the albumin from leaking out.
Adding both the puree as well as onions and tomatoes separately ensures that the sauce has some "body", it is neither too runny nor too thick.
It is also a very robust and no-fuss recipe - you can have no idea of what to put beside onions and tomatoes, and it will come out delicious every time. No puree, no worry. Enjoy dry egg masala!
You can also tweak according to your taste; add coconut milk for a little extra sweetness or omit the milk entirely for a spicy, punjabi style egg curry.
Do you have any particular way of enjoying egg curry? Does this dish speak to you too? Share your story and tips in the comments!!
No comments:
Post a Comment