Sunday, July 26, 2015
My mom makes this Punjabi style egg curry. When she first made it way back when I was in school, all of us were blown away that a non-vegetarian curry was made without an iota of coconut! Today, when I don't know what to make on Sundays, this curry comes very handy. Mom always used to add some potato chunks in her mutton curries. I took that inspiration to add potatoes in the egg curry.
Punjabi Egg Curry
4 hard boiled eggs, peeled and halved
4 baby potatoes, halved or leave whole
1 tsp garam masala - preferably freshly made
2 tsp coriander-cumin powder
1 tsp Kashmiri chili powder - (For color)
salt to taste
Grind to a smooth paste
1 1/2 cup sliced onion
3/4 cups tomatoes
1 tbsp. ginger garlic paste
1/4 cup cilantro
2-3 green chilies or per taste
1 tbsp. oil
1/2 tsp turmeric powder
And/or Jeera Rice
1. Boil eggs and potatoes. Peel the eggs and halve them.
2. Heat oil. Add cloves and turmeric powder.
3. Add ground onion paste. Sauté for 15 minutes or so till the raw smell of onion goes away.
4. Add garam masala, coriander cumin powder, Kashmiri chili powder and salt.
5. Add 1 1/2 cups water. Bring to boil.
6. Place eggs and potatoes. Simmer for 10 minutes.
7. Garnish with cilantro
1. You can peel the potatoes or leave them unpeeled. You can keep them whole or halve them.
2. If Kashmiri chili powder is not available, use paprika or any mild chili powder for color.
3. The most important step is sautéing the ground onion paste till raw smell disappears. It may very well take more than even half an hour. If you are hard pressed for time like me, I add oil in the pressure cooker. Add tempering. Sauté masala paste for 5 minutes. Add 1/4 cup water and pressure cook for 2 whistles - before adding eggs. This expedites the process and onion mixture no longer smells raw.