Egg lovers love to eat their egg in different forms whether as an omlette, poach, half boiled, boiled egg, egg curry and so on.. I am a foodie and particularly fond of bengali style egg curry. This dish is yet another innovative and tasty egg curry. This egg curry is cooked in poppy seed paste but one can also cook it by mixing mustard seeds and poppy seeds in equal proportion and then making a paste of it.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Ingredients
Poppy seeds paste or a mixed paste of poppy seeds and mustard seeds.
Onion paste
1 onion finely chopped
Ginger paste
Dried red chillies-2
Green chillies-3-4
Potatoes- 2 diced into small pieces
mustard oil
Cumin powder
garam masala powder
Tej patta (bay leaves)
Eggs- boiled and slightly fried.
Turmeric powder
Salt to taste
Water
Method
Boil the eggs, remove the egg shell and then coat the eggs with a pinch of turmeric powder and salt. Make small cuts on the eggs so that the masala enters inside.Slightly fry the eggs till they become golden brown.
Keep it aside. Take a frying pan and add 2 table spoon of oil. Heat the oil and then add the tej patta (bay leaves), dried red chillies and finally the chopped onions one by one. Fry the onion till it becomes golden brown.
Then add the diced potatoes and fry them for sometimes. Then add a small amount of cumin powder and garam masala powder and stir well. Add a small amount of water and let it simmer for sometime. Finally add the poppy seed paste and add the required amount of water. Then add the boiled eggs to the gravy. Let the gravy enter the eggs and let the gravy assume a thick sonsistency. Thus your innovative egg curry is ready to serve. Add a spoon of mustard oil from above before serving. Serve with hot rice.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Ingredients
Poppy seeds paste or a mixed paste of poppy seeds and mustard seeds.Onion paste
1 onion finely chopped
Ginger paste
Dried red chillies-2
Green chillies-3-4
Potatoes- 2 diced into small pieces
mustard oil
Cumin powder
garam masala powder
Tej patta (bay leaves)
Eggs- boiled and slightly fried.
Turmeric powder
Salt to taste
Water
Method
Boil the eggs, remove the egg shell and then coat the eggs with a pinch of turmeric powder and salt. Make small cuts on the eggs so that the masala enters inside.Slightly fry the eggs till they become golden brown.
Keep it aside. Take a frying pan and add 2 table spoon of oil. Heat the oil and then add the tej patta (bay leaves), dried red chillies and finally the chopped onions one by one. Fry the onion till it becomes golden brown.
Then add the diced potatoes and fry them for sometimes. Then add a small amount of cumin powder and garam masala powder and stir well. Add a small amount of water and let it simmer for sometime. Finally add the poppy seed paste and add the required amount of water. Then add the boiled eggs to the gravy. Let the gravy enter the eggs and let the gravy assume a thick sonsistency. Thus your innovative egg curry is ready to serve. Add a spoon of mustard oil from above before serving. Serve with hot rice.
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