Recipes from an Indian kitchen with a focus on Andhra cuisine
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Tuesday, June 27, 2017
Punjab egg curry
4 to 5 boiled eggs
1 ½ cups cubed onions
1 cup tomatoes
2 tbsp oil
1 small bay leaf
1 small cinnamon stick
2 green cardamoms
1 to 1 ½ tsp ginger garlic paste
1 to 1 ½ tsp red chilli powder
1 tsp garam masala (adjust as needed)
2 pinches of turmeric
Salt as needed
1 to 1 ¼ cup water
¼ tsp Kasuri methi (optional)
1 tbsp Coriander leaves chopped finely
How to make the recipe
Puree onions and tomatoes separately. Set them aside.
Boil the eggs, remove the shells and prick them with fork randomly.
Saute eggs in oil until golden. Set aside.
In the same pan, saute cinnamon, bay leaf, cardamoms and cloves.
Saute the onion paste until golden.
Add ginger garlic paste and saute until the raw smell goes off.
Add tomato puree and saute until the sauce thickens.
Add red chili powder, garam masala, turmeric and salt. Fry all until nice aroma comes out.the raw smell should have gone away.
Add water as needed to make a gravy. Cook until the gravy thickens and oil begins to separate. Check the salt and adjust if needed.
Add the boiled eggs, kasuri methi if using and cook covered for 2 to 3 mins.
Sprinkle chopped coriander leaves.Serve with rice.
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