Egg Malai Curry
Servings - 2 - 3
INGREDIENTS
Water - 1 litre
Eggs - 5
Turmeric - 1/4 teaspoon
Oil - 2 teaspoons
Oil - 30 Milliliters
Green cardamom - 3 pods
Cloves - 4 pods
Black cardamom - 1
Cinnamon stick - 1 inch
Bay leaf - 1
Garlic paste - 1 teaspoon
Ginger paste - 1 teaspoon
Green chili - 1 teaspoon
Onion paste - 250 grams
Tomato puree - 260 grams
Turmeric - 1/4 teaspoon
Red chili - 1/2 teaspoon
Coriander powder - 1 1/2 teaspoons
Salt - 1 teaspoon
Cumin powder - 1 teaspoon
Water - 200 milliliters
Coconut milk - 250 milliliters
Dry fenugreek leaves - 1 teaspoon
Coriander - for garnish
PREPARATION
1. Boil 1 litre water in a pan, add 5 eggs and bring it to a boil.
2. Boil for 8 - 10 minutes.
3. Remove it from heat and allow it cool.
4. Now, transfer it to a mixing boil, add 1/4 teaspoon turmeric and mix it well to combine.
5. Then, heat 2 teaspoon oil in a pan, add boiled eggs and saute it for 2 - 3 minutes.
6. Heat 30 milliliters oil in a pan, add 3 pods green cardamom, 4 pods cloves, 1 black cardamom, 1 inch cinnamon stick, 1 bay leaf and saute 2 - 3 minutes.
7. Now, add 1 teaspoon garlic paste, 1 teaspoon ginger paste, 1 teaspoon green chili to saute it.
8. Add 250 grams onion paste and cook 5 - 7 minutes.
9. Now, add 260 grams tomato puree and cook 4 - 5 minutes.
10. Then, add 1/4 teaspoon turmeric, 1/2 teaspoon red chili, 1 1/2 teaspoon coriander powder, 1 teaspoon salt, 1 teaspoon cumin powder and mix it well.
11. Add 200 milliliters water and cook for another 2 minutes.
12. Now, add 250 milliliters coconut milk and mix it well.
13. Add eggs and cook 3 - 5 minutes.
14. Then, add 1 teaspoon dry fenugreek leaves and mix it well.
15. Garnish with coriander.
16. Serve.
Kadai Egg White Masala
Servings - 2 - 3
INGREDIENTS
Egg whites - 6
Salt - 1/4 teaspoon
Black pepper - 1/8 teaspoon
Oil - 1 tablespoon
Onions - 70 grams
Bell pepper - 170 grams
Fennel seeds - 1/2 teaspoon
Black peppercorns - 1/4 teaspoon
Cumin - 1 teaspoon
Kashmiri dry red chili - 1
Oil - 2 tablespoons
Garlic - 2 teaspoons
Ginger - 2 teaspoons
Green chili - 1 teaspoon
Onions - 160 grams
Tomato - 280 grams
Turmeric - 1/4 teaspoon
Salt - 1/2 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Water - 200 milliliters
Garam masala - 1/2 teaspoon
Dry fenugreek leaves - 1 teaspoon
PREPARATION
1. In a mixing bowl, add 6 egg whites, 1/4 teaspoon salt, 1/8 teaspoon black pepper and mix it well.
2. Transfer the mixture into a steamer.
3. Cover it with lid and steam for about 10 - 12 minutes.
4. Remove it from steamer and cut it into pieces. Keep aside.
5. Heat 1 tablespoon oil in a pan, add 70 grams onions and fry till translucent or until it turns golden brown in color.
6. Then, add 170 grams bell pepper and mix it well.
7. Cook for 5 - 7 minutes on medium heat.
8. Remove it from heat and keep aside.
9. Take a another pan, add 1/2 teaspoon fennel seeds, 1/4 teaspoon black peppercorns, 1 teaspoon cumin, 1 kashmiri dry red chili and dry roast for 3 - 5 minutes on medium heat.
10. Remove it from heat and transfer this into a blender and blend it into a fine powder.
11. Heat 2 tablespoons oil in a skillet, add 2 teaspoons garlic, 2 teaspoons ginger and stir for 2 - 3 minutes.
12. Then, add 1 teaspoon green chili, 160 grams onions and fry till translucent or until it turns golden brown in color.
13. Now, add 280 grams tomato and mix it well.
14. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
15. Add 1/4 teaspoon turmeric and stir well.
16. Add 1/2 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder, blended masala and mix it well.
17. Cook for 3 - 5 minutes on medium heat.
18. Add 200 milliliters water and mix it well.
19. Bring it to a boil.
20. Then, add the sautéed bell pepper & onions and mix it well.
21. Now, add the cooked egg whites and mix it again.
22. Cook for 5 - 7 minutes on medium heat.
23. Add 1/2 teaspoon garam masala, 1 teaspoon dry fenugreek leaves and mix it well.
24. Cook for another 3 - 5 minutes on medium heat.
25. Remove it from heat.
26. Serve hot.
