Ingredients with Measurements:
- 6 hard-boiled eggs
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 2 teaspoons turmeric powder
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 cup white vinegar
- 1/2 cup water
- 1 tablespoon sugar
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Peel the hard-boiled eggs and set them aside.
2. Heat the vegetable oil in a large saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and grated ginger to the saucepan and cook for another 2 minutes.
4. In a separate pan, toast the cumin seeds and coriander seeds until fragrant. Grind them into a fine powder using a blender or food processor.
5. Add the ground spices, turmeric powder, paprika, cayenne pepper, and salt to the saucepan with the onions, garlic, and ginger. Stir well and cook for 1 minute.
6. Add the white vinegar, water, and sugar to the saucepan and stir well. Bring the mixture to a boil.
7. Reduce the heat to low and add the hard-boiled eggs to the saucepan. Cover and simmer for 15 minutes.
8. Serve hot with rice or naan bread.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 210
Fat: 14g
Carbohydrates: 13g
Protein: 8g
Substitutions for ingredients:
- Vegetable oil can be substituted with any other neutral oil.
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Sugar can be substituted with honey or maple syrup.
Variations:
- Add diced potatoes or carrots to the saucepan with the onions for a heartier dish.
- Use tofu instead of eggs for a vegetarian version.
- Add diced chicken or shrimp for a non-vegetarian version.
Tips and tricks:
- Use a blender or food processor to grind the spices for a smoother sauce.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
- Serve with a dollop of yogurt or sour cream to balance out the heat.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the egg vindaloo in a saucepan over medium heat until heated through.
Presentation ideas:
Serve the egg vindaloo in a large bowl with rice or naan bread on the side.
Garnishes:
Garnish with chopped cilantro or parsley for a pop of color.
Pairings:
Pair with a crisp white wine or a cold beer.
Suggested side dishes:
Serve with basmati rice, naan bread, or a side salad.
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the sauce is too thin, simmer uncovered for a few more minutes to thicken it up.
Food safety advice:
Make sure to cook the eggs thoroughly and store any leftovers in the refrigerator.
Food history:
Vindaloo is a popular Indian dish that originated in the Goa region. It is typically made with meat, but this egg version is a vegetarian twist on the classic recipe.
Flavor profiles:
Egg vindaloo is a spicy and tangy dish with a complex blend of flavors from the spices and vinegar.
Serving suggestions:
Serve the egg vindaloo as a main dish for lunch or dinner.
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Region: Indian