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!
- 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
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.
Great idea to shake it up and swap out the tomatoes! I love a good egg dish like this, but it’s really nice to see an option that breaks away from the norm a bit. Great stuff!
Thanks so much Sean for your kind comments! Yes, you tend to break away from the norm when you get fed up of the monotonous taste and that’s when your creativity starts flowing in. This curry turned out really delicious without the tomatoes and I loved it. If you love eating egg dishes then you should probably give it a try. I am sure you’d like it.
This looks sooo good! Your photos have me drooling. I’m adding this to my must-try list. 🙂
Oh, Thanks so much Jo for your compliments. I am sure you’d love this curry, you should give it a try.
I love that you decided to ‘create’ your own curry flavor and spice mixture! I have never heard of roasting eggs in a pan like this with the garlic and chili. I’ll have to try it, it sounds delicious ! I have been playing around with using more yogurt in my cooking lately too, for example in a Greek inspired pork marinade, but I’m liking the use of it here with the curry spices. I’ll have to try that. I can see how it would tone down the spices and at the same time add a little acid to the dish! Thanks for sharing your recipe!
Thanks Markus, I am glad that you love my spice mixture. I roasted the eggs to infuse them with the chilli garlic flavour and also to crisp them up slightly for a nice outer texture. They were bursting with so much flavour and so tempting that I actually ate up an egg as soon as I had done roasting them – that’s why you see only 3 eggs in the curry, Lol! I always love using nut pastes with yoghurt to tone down its acidity. In this curry the tangy and acidic taste of the yoghurt is balanced by the sweetness of the cashews and nutty flavour of the poppy seeds and the outcome is so appealing to your taste buds. When you try it out do let me know how you liked it. Thanks again for your kind comments.