By special request from Amruta. Here is egg curry. A simple enough dish - which if done right can be the star.
There are many recipes for this - over the years I tried many of them and discarded some. Took a bit from here..a bit from there and came up with my own version.
Heads up here - this recipe takes time. The onion and tomatoes have to be sauteed just right or the formula fails!
4 eggs hard-boiled
1 cup yellow onion chopped
1 cup tomatoes chopped
1 TBS ginger garlic paste
1 TBS poppy seeds (soaked for about 30 minutes)
1 tsp garam masala
1/2 tsp chili powder (or to taste)
1/2 tsp turmeric
3 TBS oil
1-2 cups of water
salt to taste
Prep:
Blend onion and ginger-garlic paste together to form a smooth puree.
Blend tomatoes and poppy seeds together to a smooth consistency.
Heat oil in a thick bottomed saucepan. Add the onion puree and saute on a low flame, stirring frequently. You need to cook the onion till it turns golden brown and all the raw smell is gone. This takes over 10 minutes.
Add the tomato and poppy seed puree, garam masala, chili powder and turmeric to the pan and saute till all the liquid evaporates and you see oil bubbles around the mixture in the pan. This takes another 10 minutes.
Once the purees are cooked, lower the heat and stir in a cup of water. You can make this as a thick sauce or a thinner curry, as per your preference. Ensure the base is a smooth consistency and add salt to taste. Slice the eggs length-wise but do not cut them through, just to about 3/4ths of the way. Slide the eggs into the curry, cut side down and gently agitate the pan to coat the eggs.
Garnish with chopped coriander leaves just before serving.
Note:
You can add boiled potatoes with the eggs too. Just make sure you salt the potatoes while boiling.
The poppy seeds add creaminess and thickness to the curry. Remember they will keep absorbing water so please adjust the consistency of the curry accordingly.
There are many recipes for this - over the years I tried many of them and discarded some. Took a bit from here..a bit from there and came up with my own version.
Heads up here - this recipe takes time. The onion and tomatoes have to be sauteed just right or the formula fails!
4 eggs hard-boiled
1 cup yellow onion chopped
1 cup tomatoes chopped
1 TBS ginger garlic paste
1 TBS poppy seeds (soaked for about 30 minutes)
1 tsp garam masala
1/2 tsp chili powder (or to taste)
1/2 tsp turmeric
3 TBS oil
1-2 cups of water
salt to taste
Prep:
Blend onion and ginger-garlic paste together to form a smooth puree.
Blend tomatoes and poppy seeds together to a smooth consistency.
Heat oil in a thick bottomed saucepan. Add the onion puree and saute on a low flame, stirring frequently. You need to cook the onion till it turns golden brown and all the raw smell is gone. This takes over 10 minutes.
Add the tomato and poppy seed puree, garam masala, chili powder and turmeric to the pan and saute till all the liquid evaporates and you see oil bubbles around the mixture in the pan. This takes another 10 minutes.
Once the purees are cooked, lower the heat and stir in a cup of water. You can make this as a thick sauce or a thinner curry, as per your preference. Ensure the base is a smooth consistency and add salt to taste. Slice the eggs length-wise but do not cut them through, just to about 3/4ths of the way. Slide the eggs into the curry, cut side down and gently agitate the pan to coat the eggs.
Garnish with chopped coriander leaves just before serving.
Note:
You can add boiled potatoes with the eggs too. Just make sure you salt the potatoes while boiling.
The poppy seeds add creaminess and thickness to the curry. Remember they will keep absorbing water so please adjust the consistency of the curry accordingly.
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