Another dish that I have learned from my genius Man today. Yes, I love cooking and so does my husband. Since ours is a gender-neutral kitchen, we often share our individual parts of work. On regular days, mostly, the breakfast is on him; while I take care of lunch and dinner. On special days, he takes full charge of the kitchen and I get a full day off. This guy is a big time egg lover and has many egg recipes at his disposal that he keeps revealing from time to time. Today is one such special day when he decided to showcase his talent with yet another egg dish. Last time he cooked an awesome egg dish was Egg Methi Masala Curry and that was so good.
As I have mentioned multiple times earlier, this blog is not only about what I cook, this blog is also about what he cooks. In short, this blog is all about what we cook in our kitchen. We both follow the same principle; if we know a recipe and cook it often, I just go ahead and document the recipe. When we learn something new, we cook it until we achieve perfection and bring our own twist. Once that is done, I document the same. The Poached Egg Curry is of no exception. He cooked it multiple time and each time the flavour kept enhancing. Today it is just bang on and I am taking the privilege to document it here on my blog.
Today’s dish is Poached Egg Curry. This is a spicy thick gravy based dish that goes very well with both rice and roti or any flatbread. Being hardcore rice eaters, we love almost everything with rice though. If you try the recipe, you can go ahead and have it with any bread of your choice – it will not disappoint you. With just some basic masala you have this awesome dish ready in no time. This is a no fuss dish and can be cooked by everyone, from a novice to a pro. Here’s the recipe for you all.
- 6 egg
- 1 tomato, finely chopped
- 1/2 cup tomato paste
- 3 table-spoon onion paste
- 1 table-spoon ginger-garlic paste
- 5 green chilli, slitted
- 2 bay leaf
- 1 tea-spoon red chilli powder (adjust according to tolerance)
- 1/2 tea-spoon kashmiri red chilli powder
- 1/2 tea-spoon garam masala powder
- 2 table-spoon mustard oil + some more for greasing
- salt, according to taste
- handful chopped coriander leaves
- 1 cup warm water
- For making poaches, take a heavy bottom vessel or a steamer. Place a stand and pour water just upto the level of the stand. Let the water come to a boil.
- Meanwhile, take a small heat-proof bowl and grease with few drops of oil. Break an egg in it, sprinkle pinch of salt, red chilli powder and chopped coriander leaves. Place the bowl on the steamer/vessel, cover the lid and over medium flame steam it for around 7 minutes or until the poach is ready. Remove and keep aside. Please note that you can place one bowl or multiple bowls at a time. The number of bowls depend on the size of your vessel/steamer.
- Once all the poaches are ready, heat oil in a pan and temper with bay leaves and two green chilli. Allow to splutter.
- Add onion paste and ginger-garlic paste and over low to medium flame, stir cook until raw smell goes off and oil starts separating.
- Add tomato paste and again stir until raw smell goes off.
- Now, add remaining green chillies, chopped tomato, salt, red chilli powder, kashmiri red chilli powder and garam masala. Stir cook for 3-4 minutes.
- Add water, give a proper mix, cover the lid and bring it to a boil.
- Now, add poached eggs one by one very carefully, sprinkle chopped coriander leaves, give a gentle mix. Cover the lid and cook for another 5 minutes. Turn off the flame and let it rest for another 5 minutes.
- Your Poached Egg Curry is ready to be served now.
Serve hot with rice or roti and enjoy. Do try this and let me know in comments about how you like it. You can also tag me on Instagram using the handle @when_a_bong_cooks.