veg egg curry

veg egg curry

Cooking Time

Preparation Time : 10

Cook Time : 15

Total Time : 25

Ingredients

Serves 2

  • for outer layer of egg: 1/2 cup grated boiled potatoes

  • 1 tbsp rice flour

  • 1 tsp corn flour

  • 1/4 tsp salt or as per taste

  • for egg yolk: 1/4 cup grated paneer

  • 1/4 tsp cornflour

  • 1/8 tsp salt or as per taste

  • 2-3 drops of yellow food colour

  • 2 cups oil for deep frying

  • for gravy: 3 tbsp oil

  • 1 bayleaf

  • 1/4 tsp cumin seeds

  • 1/3 cup raw onion paste

  • 1 tsp ginger garlic paste

  • 1/2 tsp red chili powder

  • 1/2 tsp garam masala powder

  • 1/4 tsp turmeric powder

  • 2 tsp coriander powder

  • 3/4 cup tomato puree

  • 1/2 tsp salt or as per taste

  • 1 tbsp coriander leaves

  • 1/2 cup water or as required

Directions

  • 01

    for egg:

  • 02

    take grated boiled potatoes, rice flour, corn flour and salt

  • 03

    mix well and make a dough, outer layer is ready

  • 04

    for yolk:

  • 05

    take grated paneer, cornflour, salt and yellow food colour

  • 06

    mix well and make 2 small round balls

  • 07

    now divide the outer layer mixture in two parts

  • 08

    roll each ball to disk shape, put yolk in the center and cover with the part from all the sides

  • 09

    give it an egg shape

  • 10

    deep fry them in hot oil till golden brown on medium flame

  • 11

    for gravy:

  • 12

    heat oil in a kadai, add bayleaf and cumin seeds, fry for few seconds

  • 13

    add onion paste and cook for 3-4 minutes

  • 14

    add ginger-garlic paste and fry until onion turns brown

  • 15

    add red chili powder, garam masala, turmeric powder and coriander powder, mix well

  • 16

    next add tomato puree and cook until oil separates

  • 17

    add salt, coriander leaves and water

  • 18

    boil the gravy for 5-7 minutes

  • 19

    cut the eggs in two pieces and serve with gravy

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