Monday, May 24, 2010

Egg curry the Pakistani way

Not in the mood for something really simple to eat and in no mood whatsoever of slogging in the kitchen for some elaborate meat dish. So what does one do? EGGS ! You can jazz these up and make it exotic. But most of the egg curry dishes I had in my recipe books, needed coconut in some form or the other. Well I dint have any at home.
So I figured, if I searched for cuisines up north in Asia, I would get people cooking curries, without easy access to coconut.:) And this is where I stumbled upon a few Pakistani egg curry recipes.
This egg curry recipe is nice and simple and it ended up tasting awesome too. We had it with some soft bread and then again with rice and we were done. All satisfied!

Let me share this one with you. Hope you enjoy this as much as we did.

Serves: 3 to 4 people
Level: Medium

1.5 tsp cumin seeds
1.5 inch cinnamon
3 cloves
3 green cardamoms
4 black peppercorns
1 large onion, sliced lengthwise
1 medium tomato, roughly chopped
1/2 cup yogurt
1 large potato, peeled and chopped
2 tsp red chilly powder
1 tsp coriander powder
1/2 tsp turmeric powder
1.5 tsp ginger garlic paste
Salt to taste
4 boiled eggs
Coriander to decorate

Step 1: Heat 3 tblsp oil in a pan. Add in the cinnamon, cloves, cardamoms, peppercorns and cumin seeds. Stir for a min. When cumin seeds change color, add in the sliced onion and fry till they turn brown. Drain and cool.

Step 2: In a mixer bowl, add the the onions from step 1, tomatoes and yogurt and blend into a fine paste. Keep aside.

Step 3: In the same pan, add in the turmeric powder, red chilly powder,coriander powder and ginger garlic paste to the remaining oil. Stir them around. Add 5 tblsp water to make sure the spices dont burn. Cook till it leaves oil. Add in the potatoes and stir well for 2 to 3 mins. Add in water, till the potatoes just submerge and cook covered till the potatoes are almost done. Stir occassionally. Add in the paste from step 2. Stir well and boil for 5 to 6 mins.

Step 4: In a serving bowl, add the boiled egg, slit or full and pour the curry over it. Decorate with coriander and serve.

Serve hot with bread or chapatis or rice.

Now, 1 medium tomato gives this curry a slightly tangy flavour.
So if you are not a fan of tangy flavour, reduce the tomato to 1/2 a medium or just 1 small tomato.

I thought this curry was just fine, whereas Alok thought it could be better with a little less tangy flavour.
So just thought of giving you a heads up on this..:)

Happy cooking everybody!

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