Peppery Egg Curry (ande ka salan)

This is a new recipe I created to give a different taste to the egg curry we’ve been eating all our life. Whether it is shakshuka or north indian egg khorma or south indian egg curry they all have tomatoes and more or less the same spices and ingredients in them. I actually got fed up of the tangy taste of tomatoes in them. Therefore as usual I imagined the taste I wanted this curry to have and selected the ingredients accordingly.

With black pepper to spice it up, cumin and whole spices for flavour, cashews and poppy seeds to sweeten and soothe and lastly green chillies to give the zing, this curry is a sensational delight!

Ingredients:
4-6 eggs (boiled)
1 large onion
1×1″ cinnamon stick
2 cloves
2 green cardamoms
1 black cardamom
1 tsp ginger garlic paste
2 small garlic cloves
2 – 4 small green chillies
1 tsp whole black pepper
1 tsp cumin seeds
1/2 tsp turmeric powder
6 cashews
1/2 tsp white poppy seeds
1/2 cup yoghurt
a few fresh mint leaves
1 tbs chopped cilantro
1/4 cup canola oil

Instructions:
1. Add some whole pepper corns, cloves, cinnamon green and black cardamoms to hot canola oil in a sauce pan. Finely chop 1/2 the onion and fry in it on medium heat till golden.

2. Boil the eggs by adding slightly warm tap water to room temperature eggs in a small pot and then bringing them to a rolling boil. Immediately switch off the stove and let them rest for 10 minutes. Remove, then put them in cold water, peel the outer shell, make slits on them and set aside.

3. Grind together the other 1/2 onion, ginger garlic paste, green chillies, cashews, poppy seeds, cumin seeds,  1/2 tsp black pepper and salt to a paste.

4. Add this paste to the caramelized onions in the pan and fry till the mixture thickens and oil separates.

5. Now whisk in the yoghurt and turmeric powder and cook till the moisture is reduced and it is smooth.

6. In a separate non stick pan add olive oil and when it is just hot, add 2 each finely chopped green chillies and garlic cloves and quickly stir them till they let out an aroma. Now immediately add the boiled eggs to the oil in the non stick pan with the chilli garlic flavour. Keep turning them over and slowly roast them till they slightly brown all over. While roasting them drizzle this flavoured oil that is in the pan into their slits with the help of a tsp or basting brush.

7. Once the eggs are nicely roasted add them to the curry in the sauce pan. Turn over gently to coat them well with the masala then add 1/2 a cup of water and let them simmer on low heat for 10 minutes. If the sauce is too thick adjust the consistency by adding a little more water taking care not make it runny.

8. Garnish with some crushed black pepper corns or ground pepper and serve hot with steamed rice. So yummy and comforting to eat. Enjoy!

Recipe

Peppery Egg Curry (ande ka salan)

Author: Fouzia Husainy

With black pepper to spice it up, cumin and cardamom for flavour, cashews and poppy seeds to sweeten and soothe and lastly green chillies to give the zing, this curry is a sensational delight!!

Course Main Course

Cuisine indian cuisine

Ingredients

  

• 4-6 eggs boiled
• 1 large onion
• 2 cloves
• 2 green cardamoms
• 1 black cardamom
• 1 x 1" cinnamon stick
• 1 tsp ginger garlic paste
• 2 small garlic cloves
• 2 - 4 small green chillies
• 1 tsp whole black pepper
• 1 tsp cumin seeds
• 6 cashews
• 1/2 tsp white poppy seeds
• 1/2 cup yoghurt
• a few fresh mint leaves
• 1 tbs chopped cilantro
• 1/4 cup Canola oil

Instructions

 

• Add some whole pepper corns, cloves, cinnamon green and black cardamoms to hot canola oil in a sauce pan. Finely chop 1/2 the onion and fry in it on medium heat till golden.
• Boil the eggs by adding slightly warm tap water to room temperature eggs in a small pot and then bringing them to a rolling boil. Immediately switch off the stove and let them rest for 10 minutes. Remove, then put them in cold water, peel the outer shell, make slits on them and set aside.
• Grind together the other 1/2 onion, ginger garlic paste, green chillies, cashews, poppy seeds, cumin seeds,  1/2 tsp black pepper and salt to a paste.
• Add this paste to the caramelized onions in the pan and fry till the mixture thickens and oil separates.
• Now whisk in the yoghurt and turmeric powder and cook till the moisture is reduced and it is smooth.
• In a separate non stick pan add olive oil and when it is just hot, add 2 each finely chopped green chillies and garlic cloves and quickly stir them till they let out an aroma. Now immediately add the boiled eggs to the oil in the non stick pan with the chilli garlic flavour. Keep turning them over and slowly roast them till they slightly brown all over. While roasting them drizzle this flavoured oil that is in the pan into their slits with the help of a teaspoon or basting brush.
• Once the eggs are nicely roasted add them to the curry in the sauce pan. Turn over gently to coat them well with the masala then add 1/2 a cup of water and let them simmer on low heat for 10 minutes. If the sauce is too thick adjust the consistency by adding a little more water taking care not make it runny.
• Garnish with some crushed black pepper corns or ground pepper and serve hot with steamed rice. Enjoy the delicious egg curry with rice and papad.

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