veg egg curry

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veg egg curry

Description

Cooking Time

Preparation Time :10 Min

Cook Time : 15 Min

Total Time : 25 Min

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

  • for egg:
  • take grated boiled potatoes, rice flour, corn flour and salt
  • mix well and make a dough, outer layer is ready
  • for yolk:
  • take grated paneer, cornflour, salt and yellow food colour
  • mix well and make 2 small round balls
  • now divide the outer layer mixture in two parts
  • roll each ball to disk shape, put yolk in the center and cover with the part from all the sides
  • give it an egg shape
  • deep fry them in hot oil till golden brown on medium flame
  • for gravy:
  • heat oil in a kadai, add bayleaf and cumin seeds, fry for few seconds
  • add onion paste and cook for 3-4 minutes
  • add ginger-garlic paste and fry until onion turns brown
  • add red chili powder, garam masala, turmeric powder and coriander powder, mix well
  • next add tomato puree and cook until oil separates
  • add salt, coriander leaves and water
  • boil the gravy for 5-7 minutes
  • cut the eggs in two pieces and serve with gravy