|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 🙂
Onion : 1 Medium
Oil : 2 Tbsp
Bay Leaf : 1
Cumin Seeds : ½ Tsp
Coriander Seeds Powder : 11/2 tsp
Kasoori Methi : 1 Tbsp
Amchur Powder : ½ tsp
Kitchen King Masala: 1 teaspoon (or garam masala)
Water - 3 Cups
Green Chilly : 3
Ginger :1 inch piece
Garlic cloves : 5-6
Clove : 2
Cinnamon : ½ inch pieces
Fennel Seeds : 1 tsp
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!