It’s picture day at Prisha’s school tomorrow and believe it or not this three year old has a wardrobe bigger than mine. Today we spent almost an hour trying to decide what she could wear. After hearing the word ‘No’ numerous times, I finally gave up. I picked up a dress and said, ‘Ok, this is final!’ Prisha looked at me and said, ‘Is it time to take a bath?’ Then she played happily with her friends (cow, duck, pig etc) and I rearranged everything in her closet. After bath time, it was dinner time which is coincidentally one of Prisha’s most boring times of the day because it means that next is bedtime. I try to make dinner time as fun as I can so that she feels encouraged to eat something amidst all her protests. I have been offering her more and more Indian food as well because she loves trying new foods and flavors. Today’s dinner was Egg curry and Roti. There is something special about the combination of fried egg and potatoes in a spicy curry. Not only does it go great with fire roasted flatbreads (roti) but it also goes great with paratha, puri, rice or pulao. Egg curry is one recipe where I have always failed before. Either the onions would not fry enough or the tomato would not cook properly. I have always been reluctant to prepare egg curry and so a few weeks back I asked my mom and she shared this amazing recipe with me. This recipe is super easy to make and tastes absolutely gourmet. You can boil the eggs anyway you like. I prefer boiling them in my pressure cooker. 2 whistles over medium heat and they are done. It’s the peeling part which is more important. Do not peel them too soon. The easiest way is to transfer the boiled eggs to a bowl filled with water and ice cubes using a large slotted spoon. Let them sit in the ice water for about 3 minutes (til they’re cool enough to handle but still warm).Tap the egg to break the shell then gently peel it away. I start by peeling the egg from the wider bottom end (where there’s usually an air pocket that allows an easy entry point). If the egg feels warm to touch, dip it in ice water to cool it down. The reason behind dipping the eggs in ice water is, ‘eggs peel easily when they are cold because the whites of the eggs constrict away from the shell’. I personally love this trick because it is easy and I don’t have to use white vinegar or apple cider vinegar. You can try whatever method you like best. And now onto the recipe:
Ingredients:
- Eggs – 6, boiled and peeled
- Red Onion – 2/3 cup, cut in cubes
- Garlic – 3 big cloves, peeled, cut in halves
- Ginger – 1 inch, peeled, cut in small cubes
- Tomato – 1, medium, cut in medium cubes
- Coriander Powder – ½ teaspoon
- Salt – ½ teaspoon (or to taste) + more for seasoning
- Garam Masala - ¼ teaspoon
- Meat Masala – 2 teaspoons
- Turmeric Powder – ½ teaspoon + more for seasoning
- Sugar – ¼ teaspoon
- Cumin Seeds – ¼ teaspoon
- Bay Leaf – 1
- Asafoetida – a pinch
- Grapeseed Oil – ½ cup (or as required)
- Ghee – 1 tablespoon
- Potato - 1, medium, peeled, cut in cubes and washed
Directions:
- Heat a non-stick pan over medium heat.
- Add the Grapeseed Oil (2 tablespoons) in it.
- Season the boiled eggs with some Salt and Turmeric.
- Add the eggs in the pan and fry till they are golden red in color.
- Transfer to a bowl.
- In the same pan, add 1 more tablespoon of oil, then add the chopped Onion, Ginger and Garlic.
- Fry till the Onion turns golden then add the Tomato. Mix well.
- The Tomato will soon start melting down, add the Salt, Turmeric Powder and Sugar.
- Turn off the heat and allow it 10-15 minutes to cool down.
- Now season the potatoes with Salt and Turmeric and 1 tablespoon of Oil.
- Transfer to the air fryer basket and air fry at 400 F for about 20 minutes or till they turn golden red in color.
- Now heat a pan on medium heat and add 1 tablespoon of oil in it.
- Make a puree of Onion and Tomato in NutriBullet (extractor blade).
- Temper with Cumin Seeds, Bay Leaf and Asafoetida in it.
- When the seeds start to sputter, add the puree prepared above (of onion and tomato). Cover and cook for 10 minutes.
- Add the spices Turmeric Powder (¼ teaspoon), Salt (¼ teaspoon), Meat Masala, Degi Mirch and Coriander Powder in it. Mix well then cover and cook for 10 minutes.
- Stir everything, continue cooking for another 10 minutes or until you see oil separating from the spice mix. Make sure the paste doesn’t stick to the bottom of the pan. Keep scraping the bottom lightly with the spatula.
- Add the Garam Masala in it and fry for a few seconds then add ½ cup of water (or as desired for the gravy).
- Taste to adjust the Salt then add the fried Egg and Potato pieces in it and cover and cook for 10 minutes, keep the heat on low at this time.
- Check the consistency of the gravy. Serve hot with Tandoori Roti/ Plain Roti, Rice or Jeera Rice and enjoy!
Some more Indian curries (Vegetarian):
- Rajma (Indian curry with Red Kidney Beans)
- Amritsari Chole (Delicious Chick Pea gravy with Fresh Cheese)
- Chanar Dalna (Bengali recipe: Fresh Cheese and Potato Curry)
- Gajar Alu Matar (Curried Carrots and Potatoes with Peas)
- Alu Kopir Torkari/ Alu Gobhi/ Kopir Dalna (Potatoes with Cauliflower Stir Fry/ Curry)
- Alu Tamatar Sabji (Curried Potatoes with Tomatoes)
- Kathal ki Sabji (Enchor/Jackfruit in a Tomato Curry)
Some more Indian curries (Non-Vegetarian):
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