Spicytomatoeggcurry Recipes

SPICY EGG CURRY

Steps:

• In a pan cover eggs with cold water. Let it come to a boil.Cook eggs 6-7 minutes. Transfer eggs to cold water. When it is comfortable to handle, peel.
• Toss peeled boiled eggs in 1/4 each of salt, turmeric, and chili powder.
• Heat oil in a pan. When the oil is hot, add eggs to the pan. Toss in medium-hot until you see small brown blisters. Remove and keep aside.
• To the same pan add 1 tablespoon of oil and butter. When hot add dry red chili and saute for 30 seconds until smokey.
• Add chopped onion, saute for 3-4 minutes. The onion will soften and start to brown.
• Add ginger-garlic paste. Saute for a minute, stirring in between.
• When there is no raw smell of ginger garlic, lower heat. Add cumin powder, coriander powder, turmeric, red chilli powder, Kashmiri red chilli powder. Saute for 30 seconds, until aromatic. Sprinkle little water to prevent it from burning.
• Add chopped tomatoes. Cook until tomato is soft and mushy.
• Add chopped green chilli and crushed Kasuri methi. Mix well.
• When you see oil separating from the mixture, it is time to add water.
• Season with salt, add garam masala and fried eggs to the pan.
• Mix everything and cook for another 2-3 minutes.
• Garnish with fresh coriander leaves.

EGG CURRY

Steps:

• In a large, heavy skillet, heat the oil over medium. Add the onions and cook, stirring occasionally, until evenly caramelized and light brown, 25 to 30 minutes. Stir in the garlic and ginger, and fry, stirring occasionally, another 4 minutes. Add the cinnamon and cardamom. When the spices start to toast, after about 2 minutes, stir in the coriander, turmeric and peppercorns.
• Add the tomatoes, salt and 1 cup water. Cook, stirring occasionally, until the mixture thickens and the fat rises to the top, about 15 minutes. Stir in the garam masala and lower the heat. If the sauce isn't runny, stir in 1/2 cup water.
• Add all but 2 of the eggs and stir gently. Halve the remaining eggs lengthwise and arrange on top, yolk-side up. Heat until the eggs are warmed through, then top with cilantro.

ANDE KI KARI (EGGS IN SPICY TOMATO SAUCE)

Steps:

• Hard-boil the eggs: Bring a large pot of water to a boil, then carefully lower eggs into water. Cook for 9 to 10 minutes, then transfer with a slotted spoon to an ice bath. Let cool, then crack and peel. Reserve.
• Set a box grater over a bowl. Starting with their cut sides, grate the tomatoes through the large holes so tomato pulp falls into bowl. Discard skins. Measure out 2 cups tomato purée. (Save the rest for another purpose, such as adding to a vinaigrette.)
• Heat ghee (or butter or oil) and coconut oil in a large skillet over medium-high heat. Stir in onions and cook until deeply golden brown, 15 to 20 minutes, stirring constantly to encourage even browning.
• Stir in garlic, ginger and cumin seeds; cook until fragrant, about 2 minutes. Stir in cinnamon and cardamom and cook another 1 minute. Stir in coriander, cumin, turmeric, red pepper flakes and black pepper, then add tomato purée. Cook, stirring frequently, until sauce is thick and fat begins to separate, about 10 minutes. Stir in salt and boiling water. Reduce heat to medium and simmer, covered, until sauce is thick and has a satin sheen, 7 to 12 minutes. Remove from heat and let sit, covered, for another 20 minutes to let flavors meld.
• When ready to serve, cut eggs in half lengthwise. Bring sauce back to a simmer over low heat, stir in garam masala, and gently add eggs to sauce. Simmer just long enough to heat eggs through. Top with cilantro and serve with yogurt and rice or flatbread if desired.

SPICY TOMATO EGG CURRY

Steps:

• fry onions in oil till translucent
• add tomatoes, chili powder, turmeric, and salt.
• simmer till tomatoes are soft (about 10 minutes) adding water as necessary.
• add boiled egg halves.
• cook another couple minutes.