Today we are started with 2nd week of BM 57, my theme for the week is cooking any side dishes for rice or roti. This is one easy Indian egg curry which is made with boiled eggs, onion and tomato. Poppy seed and Cashew nut paste along with other spices give nice and rich gravy to this curry. Here goes the recipe........
Cashew nuts 1/4 cup
Poppy seeds 1/4 cup
Onion 1 medium
Tomato puree 1/2 cup
Coriander powder 1 spoon
Cumin powder 1/2 spoon
Chili powder 1 spoon
Salt to taste
Turmeric powder 1/4 spoon
Cinnamon stick 1 inch 1
Bay leaf 1
Ginger garlic paste 1 spoon
Oil 4 spoons
Boil eggs, remove the shell and keep aside.
In 1 cup water add cashew nuts and poppy seeds to boil for 15 to 20 minutes.
This process with make the paste very smooth.
In a pan heat 1 spoon oil and add chopped onions.
Fry till golden brown and let it cool.
Now add boiled cashew nuts, poppy seeds and onion to blender and make it to smooth paste.
In a large or medium pan heat rest of the oil and add whole garam masala.
Saute and add ginger garlic paste.
Cook for 2 minutes and add tomato puree.
Cook for 3 to 4 minutes and add the cashew nuts paste with 1 cup water.
Add turmeric powder, cumin powder, coriander powder and chili powder.
Mix everything well, cover and cook on medium flame for 5 to 6 minutes.
Now add boiled eggs and 1/2 cup more water to cook further.
Cook for another 10 minutes on medium flame and remove.
Serve hot with any rice variety or Indian bread.
Check to see what my fellow bloggers are cooking for BM 57.