Sunday, January 23, 2011

Egg Curry

Egg is a protein packed versatile ingredient. In Indian cooking, there are several different egg recipes which are prepared region-wise. It is a north-indian based egg curry and this curry can be used as a base and substituted with paneer (indian cheese)  and green peas.


1 large onion, finely chopped
2-3 green chillies, slit lengthwise
3 large tomatoes, diced
5 cashews
5 almonds
6 eggs, boiled and peeled
1 tsp cumin seeds
1 1/2 tsp coriander powder
1/2 tsp cumin powder
1 1/2 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp ginger-garlic paste
Salt, to taste
1 tsp black mustard seeds
3 tbsp oil
Few curry leaves
1/4 cup cilantro leaves


Boil the eggs and remove the outer shell. Make small cuts in each egg and set aside.

In a blender, grind the cashews and almonds to a fine powder. Add the diced tomatoes and make a fine paste.

In a pan, heat oil, add mustard seeds, cumin seeds and curry leaves. When it splutters, add the onions and green chillies. Fry well until the onions are translucent.  Add the ginger-garlic paste, turmeric powder and red chilli powder and fry for 4-5 mins.

Add the ground tomato paste, coriander powder, cumin powder and salt. Mix well and cook until all the flavors blend well and the raw smell goes away.

Now, add the boiled eggs into the gravy and cook for 5 minutes (the slit in the eggs will help the spices to infuse into them). Garnish with cilantro leaves. Serve hot with rotis or rice.

Makes 6 servings.

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