Egg Curry

Posted: March 13, 2011 in Main Course
Tags: , , , , ,
My Love Hate relationship with Eggs!!!

When I was a kid I used to hate eggs in any form. I just hated them, but then I grew up and started cooking and realized that it was a pretty quick to fix meal. That’s when I decided that I do not hate eggs anymore!!! I am not an egg lover just yet but I do make it more often than not. And it’s not something I shy away from cooking anymore. It amazing how eggs are cooked so different in India versus the US. This recipe is an egg curry which is really quick and easy to make and Amit’s verdict was that it is ‘blog-able’. And add to it I loved it cos thought I do not hate eggs anymore I am still very picky about how they are prepared!

It took me about 30 minutes to prepare this dish and you can eat it with rice, bread or chappatis (indian bread). I would say that it’s a very easy recipe, one which you make when you are really hungry and want something quick to eat.

Ingredients:

  1. 4 hard boiled eggs cut into halves
  2. 1/2 onion (sliced)
  3. 1/2 tomato (chopped)
  4. 1 tsp cumin seeds
  5. 1/2 tsp turmeric powder
  6. 1 teaspoon chilli powder (increase or reduce to taste)
  7. 1 tsp coriander powder
  8. 1/2 tsp cumin powder
  9. 1/2 tsp garam masala
  10. 1 – 2 cups vegetable stock ( you could substitute with water or any other stock)
  11. 1/4 cup coconut milk
  12. coriander leaves (for garnish)
  13. 2 teaspoon oil
  14. 1 tsp fenugreek leaves
  15. salt to taste

Directions:

  • Add a teaspoon of the oil and add the onions to the saucepan. Cover and let the onions fry to a dark brown color.
  • Add a few teaspoons of the stock / water to deglaze the pan once the onions are browned.
  • Next add the tomatoes and let it soften for a few minutes.
  • Now remove from the saucepan and transfer to a food processor. Add a 1/4 cup stock / water and process the onion and tomato to a fine paste.
  • In the meanwhile heat the rest of the oil. Add cumin seeds and once they sputter add the turmeric powder, chilli powder, garam masala, coriander powder and cumin powder and fry for a couple of minutes.
  • Next add the onion-tomato paste back into the saucepan and mix well.
  • Let it simmer for a couple of minutes then add the coconut milk, the fenugreek leaves and the rest of the stock. You may add less or more of the stock according to how thick or thin you like the gravy.
  • Let the gravy come to a boil then lower the flame and add the halves of the hard boiled eggs.
  • Now add the coriander leaves as garnish and serve hot with any bread / rice of your choice.

Hope you enjoy this recipe as much as I did. And it took about 30 minutes from start to finish. I prepared the hard boiled eggs while I was preparing the gravy so the eggs were ready to be put into the gravy by the time the gravy was ready. I hard boil the eggs by immersing the eggs in water and placing the pan on the gas. One the water comes to a boil let it keep boiling for about 5 minutes. Then remove from the gas and keep covered for 10-15 minutes. Next immerse the eggs in ice water for 10 minutes before removing the shell.

This serves 2-3 persons depending on the number of eggs you add to the gravy. And remember to add the salt at the end after tasting the gravy specially if you are using stock. As many of the store bought stocks have some amount of added salt in it.

Bye for now and I’ll be back very soon with the March Daring Cooks challenge recipe.

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Comments
  1. Sherry says:

    Nice! A little something for Brunch today. We are off to make it. Thanks.

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