Ingredients with Measurements:
- 6 eggs
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder
- 1/2 cup yogurt
- 2 tablespoons oil
- Salt to taste
- Water as needed
- Fresh coriander leaves for garnishing
Special equipment needed:
- None
Step-by-step instructions:
1. Boil the eggs in a pot of water for 10 minutes. Once done, remove the shells and keep the eggs aside.
2. Heat oil in a pan and add cumin seeds. Once they start to splutter, add the finely chopped onions and sauté until they turn golden brown.
3. Add ginger and garlic paste and sauté for a minute.
4. Add the finely chopped tomatoes and cook until they turn soft and mushy.
5. Add coriander powder, turmeric powder, red chili powder, and garam masala powder. Mix well and cook for 2-3 minutes.
6. Add yogurt and mix well. Cook for another 2-3 minutes.
7. Add water as needed to adjust the consistency of the curry. Add salt to taste and mix well.
8. Cut the boiled eggs into halves and add them to the curry. Cover the pan and cook for 5-7 minutes.
9. Garnish with fresh coriander leaves and serve hot with rice or bread.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 230
- Fat: 15g
- Carbohydrates: 12g
- Protein: 12g
Substitutions for ingredients:
- Greek yogurt can be used instead of regular yogurt.
- Fresh tomatoes can be replaced with canned tomatoes.
Variations:
- Add boiled potatoes to the curry for a more filling meal.
- Use coconut milk instead of yogurt for a creamier curry.
- Add green peas or other vegetables of your choice to the curry.
Tips and tricks:
- Make sure to cook the onions until they turn golden brown for a richer flavor.
- Adjust the amount of spices according to your taste preferences.
- Use fresh coriander leaves for garnishing for a burst of flavor.
Storage instructions:
- Store any 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 bread on the side.
Garnishes:
- Fresh coriander leaves
Pairings:
- Serve with steamed rice or naan bread.
Suggested side dishes:
- Cucumber raita
- Mixed vegetable salad
Troubleshooting advice:
- If the curry is too thick, add more water to adjust the consistency.
- If the curry is too spicy, add more yogurt or cream to balance the heat.
Food safety advice:
- Make sure to cook the eggs thoroughly to avoid any risk of foodborne illness.
Food history:
- Kashmiri cuisine is known for its rich and flavorful dishes that are influenced by the region's geography and climate.
Flavor profiles:
- The Kashmiri Egg Curry is a spicy and flavorful dish that is rich in spices and has a creamy texture.
Serving suggestions:
- Serve the Kashmiri Egg Curry as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian