Ingredients with Measurements:
- 4 boiled eggs
- 2 tablespoons oil
- 1 teaspoon panch phoron (a blend of equal parts of cumin seeds, fennel seeds, fenugreek seeds, mustard seeds, and nigella seeds)
- 1 onion, finely chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- Salt to taste
- 1 cup water
- 1 tablespoon chopped coriander leaves
Special Equipment Needed:
- None
Step-by-Step Instructions:
1. Heat oil in a pan over medium heat.
2. Add panch phoron and let it splutter for a few seconds.
3. Add chopped onion and sauté until golden brown.
4. Add ginger paste and garlic paste and sauté for a minute.
5. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
6. Add water and bring it to a boil.
7. Cut the boiled eggs into halves and add them to the pan.
8. Cover the pan and let it simmer for 5-7 minutes.
9. Garnish with chopped coriander leaves.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4
Nutritional information:
Calories: 150
Fat: 10g
Protein: 7g
Carbohydrates: 10g
Fiber: 2g
Sugar: 3g
Sodium: 200mg
Substitutions for ingredients:
- Panch phoron can be substituted with cumin seeds if unavailable.
- Ginger paste and garlic paste can be substituted with freshly grated ginger and minced garlic.
- Red chili powder can be substituted with paprika for a milder flavor.
Variations:
- Add vegetables like potatoes, carrots, or peas for a more substantial meal.
- Use tofu instead of eggs for a vegan version.
- Add coconut milk for a creamier texture.
Tips and Tricks:
- Boil the eggs beforehand to save time.
- Use a non-stick pan to prevent sticking.
- Adjust the spice level according to your taste.
Storage Instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating Instructions:
Reheat in a pan over medium heat until heated through.
Presentation Ideas:
Serve with rice or naan bread.
Garnishes:
Garnish with chopped coriander leaves.
Pairings:
Pair with a side salad or raita.
Suggested Side Dishes:
- Cucumber raita
- Tomato and onion salad
Troubleshooting Advice:
- If the curry is too thick, add more water.
- If the curry is too thin, let it simmer for a few more minutes.
Food Safety Advice:
- Make sure the eggs are boiled properly before adding them to the curry.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Panch phoron is a spice blend commonly used in Bengali cuisine.
Flavor Profiles:
The curry has a spicy and aromatic flavor from the panch phoron and other spices.
Serving Suggestions:
Serve hot with rice or naan bread.
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Region: Indian