EGG MASALA CURRY

 

EGG MASALA CURRY

In my house, I make sure we have dishes using eggs from time to time as they have numerous health benefits. Eggs are really versatile -we use them for breakfast, brunch, lunch or dinner! In India, you will find many different types of Egg Curries made for lunch or dinner. For breakfast and brunch, we have scrambled eggs, fried eggs, boiled eggs, omelettes of different types, egg sandwiches etc. 

Elsewhere in this blog, you will find some recipes of dishes made with eggs, such as:-

• Egg Curry, the first non-vegetarian dish I learnt to make- after my marriage!
• Herbed Baked Eggs- one of the most delicious of egg recipes that I have tasted
• Mangalorean Egg Curry 

Today's recipe is for Egg Masala Curry. In this we first boil the eggs and then fry them which gives them a special taste of their own. I have adapted this from the YouTube video for Egg Masala Curry by Mangalore Recipes. 

We tried this out recently and loved it! 

Ingredients:-

• Eggs, 6
• Large sized Onion, 1
• Garlic Cloves, 5
• Ginger, 1 " piece
• Tomato, 1
• Cinnamon, 1 " stick
• Cloves, 2-3
• Cardamom, 1
• Fennel Seeds, 1/2 tsp
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1 tsp
• Pepper Powder, 1/4 tsp
• Coriander Powder, 1/2 tsp
• Cumin Powder, 1/4 tsp
• Garam Masala Powder, 1/2 tsp
• Chicken Masala Powder, 1 tsp
• Coriander Leaves, for garnish
• Kasuri Methi, 1 tsp 
• Salt, to taste
• Oil, 2 tbsp 

Method:-

Boil the eggs in adequate water for 8-10 minutes

Once they are boiled allow them to cool and peel them. Pierce the boiled eggs with a fork so that they can better absorb the masala. Keep aside. 

Chop the onion, tomato and coriander leaves

In a small mixer jar, grind together the onion, garlic cloves and ginger to a paste adding as little water as possible. Keep aside

Next, grind the tomato to a paste and keep aside.

Heat oil in a thick bottomed kadhai and on medium heat add the boiled eggs.  Sprinkle a little salt and turmeric powder on the eggs. Fry them till they get blistered and turn a golden brown in colour. Keep aside.

In the same kadhai, add to the heated oil, cinnamon, cloves, cardamom, and fennel seeds and fry till they give off a good aroma

Add the prepared paste of onion and ginger garlic and fry till the raw smell goes

To this add the tomato paste, mix well and saute

Now add the spice powders: turmeric powder, chilli powder, pepper powder, coriander powder, cumin powder, garam masala powder and chicken masala powder. Mix well. 

Add salt to taste and enough water to give the curry a gravy-like consistency and bring this to a boil

Add the boiled eggs

Rub the kasuri methi in your palms and add this to the Egg Masala Curry

Cook for 2 minutes, adding water if required. 

Bring it to a boil 

Switch off the gas and garnish with chopped coriander leaves

Transfer to a serving bowl

Serve the Egg Masala Curry with rotis or hot steamed rice 

EGG CURRY

 EGG CURRY

My husband has loved eggs since his childhood and insists on having some egg dish or the other from time to time. We therefore have eggs for breakfast from time to time and also make curries with boiled eggs. As you would have experiences, egg curries are very versatile dishes and go well with Indian breads- such as naan, rotis, as well as with hot steamed rice, jeera rice and the like.

This article in Web MD speaks of the numerous health benefits of boiled eggs. 

Elsewhere in this blog you will find recipes for several types of Egg Curry including:- 

• Mangalorean Egg Curry
• Chettinad Egg Curry
• Egg Green Masala

Today's dish is for North Indian style Egg Curry which I have adapted from Dhaba Style Egg Curry by Swasthi's Indian Healthy Recipes. 

We had this for lunch yesterday and enjoyed it immensely! High recommended!! 

Ingredients:-

• Eggs, 6
• Onions, medium,  2
• Tomatoes, medium-sized, 3 
• Green Chilli,1
• Ginger Garlic Paste, 1 tsp
• Coriander Leaves, finely chopped, 1 tbsp
• Kasuri Methi (Dried Fenugreek Leaves), 1/4 tsp
• Sugar, 1/2 tsp
• Cashews, 10 

• Bay Leaf, small size, 1
• Cinnamon, small piece, 
• Cardamoms, 2
• Red Chilli Powder, 1 tsp
• Coriander Powder, 1 tsp
• Turmeric Powder, 1/2 tsp
• Garam Masala, 1/2 tsp

• Oil, 2 tbsp
• Ghee, 1 tsp
• Water, 1 to 1 and 1/4 cups
• Salt, to taste

Method:-

Wash and boil the eggs for about 8-10 minutes, allow them to cool and then peel the boiled eggs

Pierce the eggs with a fork - so that they absorb more of the masala

Peel the onions, dice them and boil them in 2 cups of water for about 4-5 minutes

Discard the water and transfer the onion to a blender. Blend the onions ( without adding any water) to make a puree. (This helps to remove the pungency of the onions). Keep aside.  

'

Wash and chop the tomatoes, transfer to blender and blend them without adding any water to make a puree. Keep aside.

Slit the green chilli 

Finely chop the coriander leaves

Soak 10 cashew nuts in 1/2 cup of water for about 10 minutes. Transfer to a blender and make the cashew nut paste. Keep aside. 

Heat 1 tsp of ghee in a non-stick pan, add the boiled eggs and fry them till they become blistered and a  little golden in colour. Remove them to a plate, sprinkle a little chilli powder and garam masala on the eggs. Keep aside.

Heat 2 tbsp of oil in the same pan and add bay leaf, cardamoms, and cinnamon. Saute for a few seconds till they sizzle. To this add the onion puree and slit green chilli and saute till the onion puree turns golden. This may take a few minutes. 

Next add the ginger garlic paste and saute for a minute till the raw smell goes

Now add the tomato puree and cook till it gets well blended with the onion puree. 

Add the chilli powder, turmeric powder, coriander powder, garam masala powder and salt

Saute till the spices get well blended with the mixture, ,gives off a good aroma and the oil separates 

Add 1 to 1 and 1/4 cups of water and mix well

Cover and cook on medium heat until the gravy thickens, add sugar and check for salt and add if required. 

Add the fried eggs and dried fenugreek leaves and let the eggs simmer in the gravy 

To this, add the cashew nut paste and cook covered on medium heat for 2-3 minutes till the gravy thickens

Switch off the gas and garnish with finely chopped coriander leaves

Transfer to serving bowl

Serve the Egg Curry with roti, naan or plain rice. 

EGG GREEN MASALA

 EGG GREEN MASALA

Till I got married, I was a strict vegetarian. I never even ate eggs. But over time, I started eating eggs and then cooking dishes made with eggs.  We love the tasty egg curries common in different parts of India. 

As you would know, eggs- both the yolk and the whites-  have numerous health benefits. We can use eggs in different forms for  breakfast - scrambled, boiled, fried, and in omelettes. Likewise, for lunch/dinner, eggs can be used in different kinds of curries and side dishes. 

Elsewhere in this blog, you will find some recipes of dishes made with eggs, such as:-

• Egg Curry, the first non-vegetarian dish I learnt to make- after my marriage!
• Herbed Baked Eggs- one of the most delicious of egg recipes that I have tasted
• Egg Curry, goes great with pulao or fried rice

Today's recipe is for another Egg Curry ,but this one is significantly different from the others in that it has a green masala from which it gets its name.  The masala for this dish is made with mint and coriander leaves which give it the green colour. The cashew nuts added while grinding the masala gives the masala a thick and creamy texture.  The use of coconut oil is important to get the authentic flavour of this dish but you can make this with any cooking oil. 

 This dish is common in the Mangaluru region of my Home State of Karnataka. I have adapted this from the Kannada video on YouTube for Egg Green Masala from Mangalore Recipes. 

We loved this with peas pulao and I am sure you will too!! 

Ingredients:-

• Eggs, 5-6 
• Turmeric Powder, 1/4 tsp (used while roasting the eggs)
• Garam Masala Powder, 1/2 tsp
• Coriander Powder, 1 tsp
• Turmeric Powder, 1/4 tsp
• Lemon juice, from 1/2 a lemon 
• Salt, to taste
• Coconut Oil, 3 tbsp 

For the Green Masala:- 

• Medium-sized Onions, 2
• Green Chillies, 5 or as per taste
• Coriander Leaves, 1 cup
• Mint Leaves, 1/2 cup
• Curry Leaves, a few
• Ginger, 1" piece
• Garlic Cloves, 12
• Cashewnuts, 15-20

For Tempering:-

• Bay Leaf, 1
• Cinnamon, 1"
• Star Anise, 1
• Cloves, 4
• Peppercorns, 5-6
• Fennel Seeds, 1/2 tsp

Method:-

Wash and boil the eggs for about 8-10 minutes, allow it to cool and peel the eggs. Make a few gashes on each of the boiled eggs and keep aside

Chop the onions

Slit the green chillies

Wash and remove the coriander leaves from their stems

Wash and remove the mint leaves from their stems

In a thick bottomed kadhai, heat 1 tbsp of coconut oil and saute the chopped onions till they turn translucent, add the slit green chillies, coriander leaves, mint leaves and a few curry leaves 

Saute till the leaves wilt

Remove from the heat and allow it to cool

Transfer these sautéed ingredients once they are cool to a mixer jar

Add ginger, garlic cloves, and cashew nuts 

Grind this to a smooth paste adding just the required amount of water. Keep aside.

In the same kadhai add 1 tbsp coconut oil and turmeric powder, roast the boiled eggs till they turn slightly golden. Keep aside. 

Now add 1 tbsp coconut oil to the kadhai, add bay leaf, star anise, cloves, peppercorns and fennel seeds

Saute till they give off a good aroma

To this add the freshly ground masala paste and the water from the mixer jar

Add garam masala,  coriander powder, and turmeric powder

Add salt to taste 

Mix well and let it come to a boil 

Cook on medium heat till the oil separates 

Now add the boiled and roasted eggs one by one

Immerse the eggs in the masala and let them eggs cook on low/medium  heat for a couple of minutes and  absorb the flavours of the masala  

Lastly squeeze juice of 1/2  a lemon 

Switch off the gas and transfer to a serving bowl 

Serve the Egg Green Masala with hot steamed rice 

CHETTINAD EGG CURRY

CHETTINAD EGG CURRY 

From time to time, I make dishes using eggs as they have numerous health benefits. We can make use of eggs for breakfast where we can have Omelettes, Boiled Eggs, Scrambled Eggs, Fried Egg etc or they can be used for curries and other dishes for lunch or dinner.

Elsewhere in this blog, you will find some recipes of dishes made with eggs, such as:-

• Egg Curry, the first non-vegetarian dish I learnt to make- after my marriage!
• Herbed Baked Eggs- one of the most delicious of egg recipes that I have tasted
• Egg Curry, goes great with pulao or fried rice

Today's recipe is for an Egg Curry, done in the Chettinad style. As you might know, Chettinad is a part of the South Indian State of Tamilnadu and is famous for its hot, spicy food. The main component of the Chettinad style of cooking is the Chettinad Masala which is made using many different spices.

I have adapted this from Chettinad Egg Curry in Indian Healthy Recipes. This dish goes well with hot rotis or with hot steamed rice. 

We tried this out and it tasted great! 

Ingredients:-

• Eggs, 4
• Large sized Onion, 1
• Medium-sized Tomatoes, 2 
• Mustard Seeds, 1/2 tsp
• Curry Leaves, a few
• Ginger Garlic Paste, 1 tsp
• Salt, to taste 
• Oil, 2-3 tbsp
• Coriander Leaves, a few

For the Chettinad Masala:-

• Byadgi Red Chillies, 5
• Coriander Seeds, 2 tsp
• Green Cardamom, 2
• Fennel Seeds, 3/4 tsp
• Cumin Seeds, 1/2 tsp
• Peppercorns, 1/4 tsp
• Cloves, 3
• Cinnamon, 1 " piece
• Poppy Seeds, 1 and 1/2 tsp 
• Coconut Gratings, 1/4 cup

Method:-

Wash and boil the eggs for about 8-10 minutes, allow it to cool and peel the eggs. Pierce the eggs with a fork and keep aside. 

Wash and roughly chop the tomatoes, blend them in a mixer jar to a fine puree, without adding any water. Keep this tomato puree aside

Peel and finely chop the onion

Finely chop the coriander leaves

In a thick-bottomed pan, dry roast red chillies and coriander seeds on low-medium flame

When you get a good aroma from the roasted coriander seeds add green cardamom, fennel seeds, cumin, peppercorns, cloves and cinnamon 

Roast these on low flame making sure the spices get roasted but do not get burnt

Transfer to mixer jar 

In the same pan, saute poppy seeds for 1 minute then add the coconut gratings and saute for 2 minutes till it gives off a good aroma

Remove from flame and allow this to cool 

Add this to the roasted spices in the mixer jar 

Grind this to a powder.

To this, add a little water and make the masala paste and keep aside.

Add oil to the pan and on medium heat add the mustard seeds, when they splutter add the curry leaves and saute for a few seconds

To this add the finely chopped onion and saute till they turn golden 

Now add the ginger garlic paste and saute till the raw smell goes

Add the tomato puree and mix well  and saute till the raw smell of the tomato goes

Next add the ground masala prepared and salt to taste

Add water as required to get a gravy like consistency

Bring this to a boil then lower the flame and add the boiled eggs 

Allow the eggs to simmer in the gravy for 5 minutes 

Switch off the gas

Finally, garnish with finely chopped coriander leaves

Transfer the Chettinad Egg Curry to a serving bowl 

Serve hot with rotis, chapatis, fried rice 

SOUTH INDIAN EGG CURRY

 

SOUTH INDIAN EGG CURRY 

It is well-established that eggs have numerous health benefits. They can be had in different forms for breakfast such as scrambled, boiled, fried, and in omelettes and for lunch/dinner in different kinds of curries and side dishes. 

Elsewhere in this blog, you will find some recipes of dishes made with eggs, such as:-

• Egg Curry, the first non-vegetarian dish I learnt to make- after my marriage!
• Herbed Baked Eggs- one of the most delicious of egg recipes that I have tasted
• Egg Curry, goes great with pulao or fried rice

Today's recipe is for another Egg Curry, this one done in the South Indian style. In this we make a masala paste of coconut gratings and spices which adds thickness to the gravy and enhances its flavour. 

I make this from time to time and we usually enjoy it with hot rotis/chapatis. 

Ingredients:-

• Eggs, 4-5
• Cumin Seeds, 1/2 tsp
• Curry Leaves, a sprig
• Onion, large sized, 1
• Ginger Garlic Paste, 1 tsp
• Tomatoes, medium-sized, 2
• Water, 3/4 to 1 cup
• Salt, to taste
• Oil, 2 tbsp
• Coriander Leaves, 2 tbsp 

To Be Ground To A Smooth Paste:- 

• Fresh Coconut Gratings, 1/4 cup
• Chilli Powder, 1 tsp
• Turmeric Powder, 1/4 tsp
• Coriander Powder, 1 tsp
• Garam Masala Powder or Kitchen King Masala, 1/2 tsp

Method:-

Wash and boil the eggs for about 8-10 minutes, allow it to cool and peel the eggs. Make a few gashes on each of the boiled eggs and keep aside. 

Wash and roughly chop the tomatoes, blend them in a mixer jar to a fine puree, without adding any water. Keep this tomato puree aside.

Peel and chop the onions

Finely chop the coriander leaves

In a small mixer jar, grind together 1/4 cup of coconut gratings, 1 tsp chilli powder,  1/4 tsp turmeric powder, 1 tsp of coriander powder, and 1/2 tsp Garam Masala Powder or Kitchen King Masala to a smooth paste, adding just the required amount of water. Keep aside 

Heat oil in a thick-bottomed kadhai and add the cumin seeds, when they sizzle add the curry leaves  and sauté for a few seconds

Next add the chopped onions and sauté till they turn slightly golden in colour

To this add the ginger garlic paste and sauté till the raw smell goes

Add the tomato puree and sauté till this is well blended 

Next add the freshly ground paste of coconut gratings and spices and mix well 

Cook on medium heat for a couple of minutes till the raw smell goes

Now add the boiled eggs and cook for 2 minutes stirring gently

Add 3/4 to 1 cup of water and mix so as to get a gravy consistency 

Cover and cook on medium heat for a couple of minutes till the gravy thickens 

Check for salt and add if required

Switch off the gas and garnish with finely chopped coriander leaves

Transfer to a serving bowl

Serve the South Indian Egg Curry with hot steamed rice or chapatis

HERBED BAKED EGGS

 HERBED BAKED EGGS

In my last post, I had written about our stay at the beautiful Old Monterey Inn in Monterey, Ca which is about a two hour drive away from where we are staying in San Francisco. 

One morning, for breakfast, we were served Herbed Baked Eggs which were simply delicious. Wendy the Innkeeper was kind enough to share her recipe with us. 

I am sure you will love this as much as we did! 

                                             Herbed Baked Eggs

Ingredients:-

• Eggs, 3
• Heavy Whipping Cream, 2 tbsp
• Butter, 2 tbsp
• Garlic Salt, 1/4 tsp
• Thyme, minced, 1/4 tsp,
• Rosemary, minced, 1/4 tsp
• Parsley, minced, 1/4 tsp
• Parmesan Cheese, freshly grated, 1 tbsp

Method:-

Take a dish suitable to be used in the oven, 

Apply heavy whipping cream to fully cover the bottom of the dish

To this add 2 tbsp of butter

Carefully crack 3 eggs into this dish without breaking the yolks

Sprinkle garlic salt, thyme, rosemary, parsley and Parmesan cheese on top

Set the oven at 450 degrees

Bake until light golden brown and starting to bubble around the edges

Takes about 10-12 minutes to cook

Turn oven to warm to hold for service

Serve hot with a freshly baked croissant 

I would like to thank Wendy for kindly sharing her recipe with us. She was the perfect hostess in every way.

It was a pleasure meeting her at the Old Monterey Inn which she manages so efficiently.

                                  Herbed Baked Eggs

EGG CURRY

 EGG CURRY

Eggs have always been considered a useful addition to our diet as they have numerous health benefits. They can be had for breakfast, brunch, lunch or dinner and in so many forms. More commonly they are served as fried eggs, boiled eggs, scrambled eggs etc for breakfast and are also used in a variety of curries in our Indian cuisine. 

Today's recipe is for a delicious Egg Curry which goes great with pulao, fried rice or rotis. I have adapted this from Egg Curry in Swasthi's Indian Healthy Recipes to suit my needs.

We enjoyed this for lunch recently served with jeera rice. 

Ingredients:-

• Eggs, 6
• Onions, 2 
• Tomatoes, 3
• Small Bay Leaf, 1
• Cinnamon piece, small
• Cumin Seeds, 1/4 tsp
• Cloves,( Laung), 2,
• Ginger Garlic Paste, 1 tsp 
• Turmeric Powder, 1/8 tsp
• Chilli Powder, 1 tsp
• Coriander Powder, 1/2 tsp 
• Kitchen King Masala, 1/2 tsp
• Sugar, 1 tsp,
• Water, 1 to 1 and 1/4 cup
• Kasturi Methi, 1/4 tsp
• Salt, as required
• Oil, 2 tbsp
• Coriander Leaves, finely chopped, 1 tbsp for garnish

Method:-

Wash and boil the eggs for about 8-10 minutes, allow it to cool, peel and keep aside

To make the Onion Puree:- Peel the onions and cube them. Boil them in 2 cups of water for about 4-5 minutes, drain the water, cool and transfer to blender and make a smooth paste of the onions. Keep aside

To make the Tomato Puree:- Wash and roughly chop the tomatoes, blend them in a mixer jar to a fine puree, without adding any water. Keep aside.

With a fork, prick each of the boiled eggs. Heat 1/2 tbsp oil in a pan and lightly fry the boiled eggs  together, sprinkling a little salt on them, until they turn slightly golden. Keep aside

Heat the remaining oil in the same pan, and on medium heat add the bay leaf, cinnamon, cumin seeds  and cloves and sauté till they sizzle and give off a good aroma 

Add the freshly prepared onion paste and sauté till it turns golden in colour and the raw smell goes

To this add the ginger garlic paste and sauté till the raw smell goes

Next add the tomato puree and sauté till the mixture thickens  

Now add the turmeric powder, chilli powder, coriander powder, Kitchen King masala, sugar, and salt to taste 

Mix well and cook for another 3-4 minutes till the oil separates 

Add 1 to 1 and 1/4 cups of water and mix to form a gravy 

Boil the gravy till it thickens

At this stage, add the eggs and stir gently

Crush the kasuri methi between your palms and add to the gravy 

Cover and cook on low/medium heat for about 4-5 minutes till the eggs get well blended with the masala and absorb the flavours

Switch off the gas and garnish with finely chopped coriander leaves

Transfer the Egg Curry to a serving bowl

Serve the Egg Curry with pulao, fried rice or rotis 

EGG CURRY

EGG CURRY:

Versatile egg dish which goes well with both rice and rotis.

We never ate meat or any form of non-vegetarian food including eggs in my parents house. Accordingly, I had no idea what non-vegetarian dishes tasted like, leave alone how they were made, until the time I got married. 

One of the first non-vegetarian dishes I learnt was the simple and versatile Egg Curry. A dish that went well with both rotis and rice, which we eat in one form or the other every day. 

This recipe therefore has a special place in my heart since my family and friends have always loved my "Motte" (eggs in my mother tongue, Konkani) Curry.

Ingredients:

Eggs, 6
Onion, cut into thin slices,1
Tomato, cut into slices, 1
Boiled Potatoes, cut into cubes, 1-2 (optional)  OR Baby Potatoes
Salt, to taste
Oil, 1-2  tbsp.
Coriander leaves, for garnishing

For the masala :
Coconut Gratings, 1/4 cup
Tomatoes, roughly chopped, 2
Roasted Byadgi Red Chillies, 8
Onion, medium sized, roughly chopped, 1
Ginger , ½” piece
Garlic Cloves,  4-5
Cinnamon, 1 " piece
Cloves, 2-3
Cumin Seeds, 1 tsp
Coriander Powder, 1 ½ tsp;
Peppercorns, 6


Method:

Boil 6 eggs for about 15-20 minutes and put in cold water. Shell them and keep aside.
Grind together coconut gratings, tomatoes, red chillies , onion, ginger, garlic pods, cinnamon , cloves , cumin seeds, coriander powder, and peppercorns  to a smooth paste using the required amount of water
Cut 1 medium sized onion into thin long strips.
Heat 1 tbsp oil in a kadhai. Roast the onion till golden brown and keep aside to be used to garnish
Now add the ground masala and saute till the raw smell goes.
To this, add 1 tomato cut into slices and cook for a few minutes
Next, add the boiled eggs and a little water to get your preferred consistency..
If you want, you can add 1-2 boiled potatoes cut into cubes or baby potatoes.
Add salt to taste.
Boil the curry
Garnish with roasted onion and coriander leaves.