Egg Curry/Chickpeas curry- Hyderabadi style




Ingredients:
3-4 eggs.
Garlic cloves.
3 onions.
3 green chillies.
3-4 tomatoes.
Handful of cashew nuts.
Spices: cinnamon bark, elaichi pods, cumin, star anise, peppercorns.
Chilly, turmeric, coriander, cumin powders.
Garam masala.
Ginger garlic paste.
Coriander leaves.

Recipe below⬇️
This flavoursome recipe of a hyderabadi egg curry does require a bit of work but it tastes Amazing, featuring a balance between strong spices, tanginess and creaminess too! You could easily swap the eggs with mushrooms, paneer, chicken or anything of your choice. Best served with rice/ naan, it also goes well with chapathis or naans too!

Prep:
-Boil eggs really well for about 12-15 min (until they crack maybe) and let sit in cold water.
-Infuse 3-4 chopped cloves of garlic in some veg oil.
-Add 3 chopped onions, 3 green chillies, a bunch of coriander leaves to a grinder and make a paste.
-Grind 3-4 tomatoes to a chunky puree.
-Peel the eggs and give them them 4-5 slits.
-Grind a handful of cashew nuts with a tiny amount of water to a paste

Method:
-To a cold pan add a generous amt of oil with 1 tablespoon chilly powder, 1 teaspoon turmeric powder, 1 tablespoon coriander powder. Keeping the gas at a simmer for the entire time add in the eggs. Let them swim around and get coated in the oil and fry them, very slowly.

-To a wok, add a table spoon of oil, a piece of cinnamon bark, 1 tablespoon of cumin and 2-3 pods of elaichi, afew peppercorns, 1 star anise and toast them a little. To this add the onion paste and a pinch of a salt. Toast it really well to an almost brown shade. After a while add some ginger garlic paste and toast for a minute. Then add 1 tablespoon of chilly powder, half tablespoon of turmeric powder, 1 tablespoon of coriander powder, 1 teaspoon of garam masala, 1 teaspoon of cumin powder, 2 tablespoons of water and toast it well. Then add in the tomato puree with a spoon of salt, cook it completely and make sure it's not too sweet.
-To this add the cashew nut paste and a cup of water, heat it well. Taste the gravy for salt and add in the fried eggs with the residual oil, stir well. 
-Serve and add a garnish of chopped coriander leaves.

Note: 
-Don't add too many spices (including and not restricted to garam masala) and remove them later on if possible.
-Don't add too much cashew nut paste to the point that it's too creamy.
-Avoid making the gravy sweet (check onions and tomatoes)
-Balance the spice, adding enough chilly powder.
-Remember to boil the eggs well making sure they're not soft or semi-boiled.

Comments

  1. LeenaamithApril 24, 2020 at 3:58 AM

    Awesome receipe....thank you for sharing these wonderful Receipe Amrit

    ReplyDelete
  2. LeenaamithApril 24, 2020 at 3:58 AM

    This comment has been removed by the author.

    ReplyDelete

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