Indian food are not just briyani,tandoori or nan. The food culture are diverse and countless with countless gravies,roti,sabzi,rice varieties and drinks. One of such dish are the the ever delicious lip smacking Punjabi egg curry which goes very well with Indian flat bread or rice. Its spicy,tangy and full of flavor. The masala used in this recipe are what we usually have in Indian households and can be found easily in any Indian groceries. Be extra cautious with the spices as Indian spices tend to be strong in flavor.I simply love this egg curry with hot white rice or better still the left over curry goes well with Indian roti.
Ingredients
4 boiled eggs.lightly slit
3 tomatoes,finely chopped
2 medium onions,finely chopped
1 green chilly,slit
1 1/4 cup water
1 tbsp coriander,chopped
1/4 tsp kasturi methi/fenugreek leaves
1 tsp ginger garlic paste
1 tsp red chilly powder
1 tsp coriander powder
1/4 tsp turmeric powder
1 tsp garam masala powder
3 cloves
1'inch cinnamon stick
1/2 tsp cumin seeds
1 bay leaf
3 green cardamom pods
1/2 tsp sugar
Salt to taste
2 tbsp oil
Methods
In a pan, heat oil and saute bay leaf,cumin seeds,cloves and cardamom pods for 30 seconds. Add chopped onions and saute till translucent.
Add ginger garlic paste and green chilly. Saute till fragrant. Add in the chopped tomatoes and cook till the tomatoes soften.
Add turmeric powder,coriander powder,chilly powder and garam masala powder. Fry till the raw smell leaves.
Pour in water and stir well. Cook till oil separate. Season with salt and sugar. Add the boiled eggs and kasturi methi.
Cover with lid and cook for 2-3 minutes. Sprinkle with chopped coriander leaves and lemon juice.
Serve hot
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