Egg Gravy recipe by Cooking with Saira
Egg Gravy Ingredients:
- Boiled and shelled eggs- 6
- Turmeric Powder- 1/4 tsp
- Red Chili Powder- 1/4 tsp
- Cumin seeds- 1 tsp
- Green Chilies, chopped- 1-2
- Onions, fine chopped- 2 medium (total around 150 gms)
- Ginger, crushed- 1.5 tsp
- Garlic, crushed- 2 tsp
Curd/Yogurt
Spice Mix:
- Whisked Curd/Yogurt- 4 tbsp
- Turmeric Powder- 1/4 tsp
- Red Chili Powder- 1 tsp
- Coriander Powder- 1 tsp
- Garam Masala Powder- 1/2 tsp
- Tomato Puree- 5 tbsp
- Kasuri Methi (Fenugreek leaves), roasted and crushed- 1 tsp
- Salt- 1 tsp
- Refined Oil- 3 tbsp
How to prepare Egg gravy?
Boil and
shell the eggs. Add the turmeric and red chili powder and mix it to coat the
eggs. Now take a pan and fry the eggs on low heat for around 2-3 minutes till
golden. Set aside. Chop the onions & the green chilies. Peel and crush the
ginger and garlic.
Preferably
use readymade tomato purée available in stores alternatively blend 2 small red
tomatoes and use that. Dry roast the Kasuri Methi (Fenugreek leaves) and crush
it with your hand when cool.
Process of Egg Gravy
Heat oil in
a pan and add cumin seeds. Once it splutters, add the chopped green chilies and
give a mix. Add the chopped onions and add 1 tsp salt to taste. Fry on medium
heat for 7-8 minutes till light brown. Now add the crushed ginger and garlic
and fry on low heat for 2 minutes. Add the tomato purée and fry on medium to
low heat for around 4 minutes with a splash of water. Cook till oil separates. Now
lower the heat, add the curd/yogurt-spice mix and mix it well. Continue to stir
and cook on low heat for around 3 minutes till oil separates. Add 150 ml water,
mix and cover & cook on low heat for 5 minutes till the gravy is cooked. Now
add the roasted Kasuri Methi(Fenugreek leaves, give a mix. Take the fried eggs,
make 2 cuts on each and add into the gravy. Add 50 ml water and cover &
cook on low heat for 3 minutes.
Delicious
egg gravy is ready to serve with rice or roti.
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