Ingredients with Measurements:
- 6 eggs
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala powder
- Salt to taste
- 2 tablespoons oil
- 1/2 cup water
- Fresh coriander leaves for garnish
Special equipment needed:
- None
Step-by-step instructions:
1. Boil the eggs for 10 minutes, then peel and cut them into halves.
2. Heat oil in a pan and add chopped onions. Fry until golden brown.
3. Add ginger-garlic paste and fry for a minute.
4. Add chopped tomatoes and green chilies. Cook until the tomatoes are soft and mushy.
5. Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, and salt. Mix well.
6. Add water and bring the mixture to a boil.
7. Add the boiled egg halves and cook for 5-7 minutes on low heat.
8. Garnish with fresh coriander leaves.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 12g
- Carbohydrates: 8g
- Protein: 10g
Substitutions for ingredients:
- You can use any oil of your choice instead of vegetable oil.
- You can use canned tomatoes instead of fresh tomatoes.
Variations:
- You can add boiled potatoes or green peas to the curry.
- You can add coconut milk for a creamier texture.
Tips and tricks:
- To make the eggs easier to peel, add a teaspoon of vinegar to the boiling water.
- You can add a pinch of sugar to balance the flavors.
- You can adjust the amount of spices according to your taste.
Storage instructions:
- Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pan on low heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with rice or naan bread.
Garnishes:
- Fresh coriander leaves
Pairings:
- Rice or naan bread
Suggested side dishes:
- Cucumber Raita
- Onion Salad
Troubleshooting advice:
- If the curry is too thick, add more water.
- If the curry is too thin, cook it for a few more minutes to thicken it.
Food safety advice:
- Make sure the eggs are fully cooked before adding them to the curry.
Food history:
- Baida Egg Curry is a popular Indian dish that originated in the Mughal era.
Flavor profiles:
- Spicy, tangy, and savory
Serving suggestions:
- Serve hot with rice or naan bread.
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Region: Indian