Poached Egg Curry -North Indian Style

Poached Egg Curry

I was alone at home bored and started going through my old recipe notes and found north indian style egg masala recipe scribbled in my book.I don’t actually remember from where i had taken the recipe from.When

i went through the recipe i felt modifying the recipe would yield much better result. So i thought to give a try and also instead of using boiled eggs i went for poached eggs. This egg curry is loaded with spices and one may feel lot of masala. If you don’t like more spice you may adjust spices accordingly. This Egg Curry goes well with steamed rice,jeera rice, roti and paratha.I prepared this curry for lunch and served with steamed rice within few minutes plates were cleaned.Should i need to say how it tasted……………..LOL 🙂

Ingredients:

Category:Main Course|Prep Time:15 Minutes

Cooking Time:30 Minutes|Serves:3-4

Eggs :6
Onion : 1 Medium
Oil : 2 Tbsp
Bay Leaf : 1
Cumin Seeds : 1/2 Tsp

Green Cardamom Pods:2

Red Chilly Powder : 11/2 tsp
Coriander Seeds Powder : 11/2 tsp

Turmeric Powder : 1/2 tsp
Kasoori Methi : 1 Tbsp
Amchur Powder : 1/2 tsp
Kitchen King Masala: 1 tsp (or garam masala)
Water – 3 Cups

Salt – To Taste

To Grind 1

Onion :2 Medium
Green Chilly : 3
Ginger :1 inch piece
Garlic cloves : 5-6
Clove : 2
Cinnamon : 1/2 inch pieces
Fennel Seeds : 1 tsp

To Grind 2

Tomato : 3 Medium

To Grind 3

Cashews:10

Method:

Soak cashews in warm water .Wash Tomatos prick it with a fork and put it in a boiling water for 2 minutes and keep it aside. Peel and chop 2 onions, and finely chop 1 onion keep it aside.Grind together all the ingredients listed under ‘To Grind 1’ into smooth paste.

In a pan heat oil add bay leaf,cardamom and cumin seeds and allow to splutter.Add chopped onion and saute for a minute. Now add grounded paste and cook for 5 minutes in medium heat or until onion starts to leave oil.(Meanwhile peel the skin of blanched tomatoes and make a puree out of it).

Add turmeric powders , red chilly and coriander powder fry well,to this add tomato puree and mix everything well and cook for 3-4 minutes.Once raw smell of tomato goes off and gravy starts to leave oil add hot water and salt,once it starts to boil break eggs into it.

Now make paste out of soaked cashews and add it into the curry. Once you add cashew,curry starts to thicken it takes around 7-10 minutes.Add amchur powder and kasoori methi and let it simmer for 2 more minute.Add kitchen king masala mix, adjust salt if required simmer for 2 minutes and off flame.

Garnish with coriander leaves serve hot with steamed rice or roti. Enjoy!