My today’s recipe is poached egg curry – a simple egg curry with a little change.It is a great Indian style side dish and very easy to prepare.
Cooking time – 30 mins. Serve – 4
1.Egg – 4
2.Potato – 1 (boiled)
3.Onion – 2 (grated)
4.Ginger paste – 1/2 tsp.
5.Garlic paste – 1/2 tsp.
6.Cumin pwd – 1/2 tsp.
7.Red chilly pwd – 1/2 tsp.
8.Turmeric pwd – 1/4 tsp
9.Tomato puree – 1 tbsp
10.Cumin seeds – 1/2 tsp.
11.Ghee – 1 tbsp.
12.Garam masala pwd – 1/2 tsp.
13.Oil – 2 tbsp.
14.Sugar – 1/4 tsp.
15.Salt to taste.
1.Cut the boiled potato into big pieces and blend with 1 cup of water to a smooth paste.
2.In a small bowl mix ginger- garlic paste, turmeric-chilly- cumin powders, tomato puree with 1/4 cup of water. Keep the masala mix aside.
3.Heat oil in a frying pan, when hot reduce the heat. Add cumin seeds. When it splutters, add onion and fry till light brown. Add the masala mix and sugar, saute until the raw smell of the masalas goes off ( with stirring constantly)
4.Add the potato paste, mix well and saute for 2-3 mins on low flame.
5.Add 1 –11/2 cups of water and salt, mix well and let it bring to boil on high flame.
6.When the gravy starts thickening reduce the heat, break the eggs one by one and pour slowly in the boiling gravy.Simmer for 5-6 minutes.
7.Remove the pan from heat, add ghee and garam masala powder and cover the pan. Give 10 mins standing time.
Poached egg curry is ready to serve. Serve with plain boiled rice / roti / paratha