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Steamed Egg Curry

tastydelightz by tastydelightz
July 12, 2017
in All recipes, Entree
40
Steamed Egg Curry

Egg is a great source of protein and is used right can be a good addition to a healthy diet. Not everyone is a fan of egg curries or egg based savory dishes for dinner. This is a very different kind of egg dish that even the picky eater will love J. The egg in Steamed Egg Curry will be so smooth and spongy that it would almost resemble Paneer.

Ingredients

For Steamed Egg

Eggs – 4

Pepper Powder – 1/8 tsp

Turmeric (Haldi) Powder – ¼  tsp

Salt to taste

Other Ingredients:

Oil – 2 tbsp

Aniseed (Saunf) – ½ tsp

Ginger Garlic Paste – 1tsp

Onion (Big) – 1 (finely sliced)

Curry Leaves – 1 strand

Tomatoes (Medium Sized) – 3

Red Chilli Powder – 1 tsp

Garam Masala- ½ tsp

Turmeric (Haldi) Powder – ¼ tsp

Coriander Powder – ½ tsp

Tandoori Masala (optional)– 1 tsp

Capsicum/Green Peppers – ½ cup (cut into cubes)

Coriander (Dhania) Leaves – 2 tbsp

Salt to taste

Method

Blanch the Tomatoes with a cross cut on the top. (Cut a cross on the top of the tomato, immerse the Tomato in boiling water for 2 to 3 minutes, take out and allow it to cool). Peel the Tomatoes and grind them into a fine puree and keep aside.

Break the Eggs into a bowl; add Salt, Pepper and Haldi Powder.

Whisk it well.

 

Take a small vessel and coat inside with oil. Pour the Egg Mixture into this vessel. Close the vessel with a lid, keep inside a pressure cooker or steamer and cook for 10 minutes without the pressure valve.

 

When steam starts coming out, open the lid. Insert a knife or fork into the Steamed Egg and take out the knife or pork. The knife or fork should come out clean without any egg sticking to it. Else, cover and cook for two more minutes. Separate the sides of the Steamed Egg all along its periphery with a knife.

Reverse the vessel and tap out the Steamed Egg into a plate. Cut them into cubes.

 

In the meanwhile, the gravy can be prepared simultaneously. Heat the Oil in a pan. Add fennel seeds. When it starts crackling, add the Ginger Garlic paste.

Stir cook for few seconds. Add the Onion and curry leaves and stir cook till it becomes translucent.

Add the Tomato puree and cook for 4 to 5 minutes.

Add Chilli Powder, Garam Masala, Haldi Powder, Coriander Leaves and Tandoori Masala.

 

Cook till the Oil leaves the side. Add the Capsicum and mix well.

Add 2 cups of water. Add Salt. Cover the pan with a lid and simmer for 5 minutes till the Capsicum is cooked well.

Add the steamed EGG cubes to the gravy. Mix gently and cook in medium flame for 2 to 3 minutes.

Garnish with Coriander Leaves.

Done!

Related

Tags: entreefreshhealthyhome madespicytastyvegeterian
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