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    Home » Recipes » Dal and Curries » Poached Egg Curry -North Indian Style

    Poached Egg Curry -North Indian Style

    Published : Nov 26,2013 | Last Updated On : Jul 25, 2018 by Muktha Gopinath

    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 : ½ Tsp
    Green Cardamom Pods:2
    Red Chilly Powder : 11/2 tsp
    Coriander Seeds Powder : 11/2  tsp
    Turmeric Powder : ½ tsp
    Kasoori Methi : 1 Tbsp
    Amchur Powder : ½ tsp
    Kitchen King Masala: 1 teaspoon (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 : ½ 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!

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    Hi ! I'm Muktha , Blogger , Nutrition Advisor & Recipe Creator behind Palate's Desire . I share tried & tested everyday meal recipes for healthy living and occasional indulgence. Palate's Desire helps even a novice to cook like a pro. Happy Cooking...! Read More about me →

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