Curried Eggs
Hardboiled eggs in a creamy yogut tomato sauce.
Servings
2
Ready In:
30 min
Calories:
652
Good For:
Main meal
Introduction
About this Recipe
Generally speaking, we don’t eat eggs. It’s definitely not part of a “pure veg” Krishna devotee diet. But occasionally, to up our protein intake, and just for a change, I’ll pick up some eggs. The can be found in certain areas of Vrindavan – you gotta know where to look.
Some Ingredients to Have on Hand
- Farm fresh eggs
- Yogurt
- Raw Cashews
- Roasted cumin powder
- Kasoori methi
- Dhaga mishri
The main distingushing features of “pure veg”, which is the main diet in Vrindavan and the Vaishnavi culture is they consume no garlic or onion, and of course no animal products with the exception of dairy. Thye eat a lot of dairy. Especially yogurt, milk and paneer. Almost all sweets are based on dairy.
Nutrition
Best way to eat eggs. Goes well with basmati rice, or as a stand alone meal, with a side of plain yogurt.
- Fat 59%
- Protein 20%
- Carbohydrates 21%
Curried Eggs
Equipment
- Kadai pan,
- Food blender
- Sauce Pan
Ingredients
- 4 Eggs Hard boiled
Tomato Puree
- 1 tbsp Ghee
- 2 tsp Ginger Fresh, chopped
- 2 Tomatoes Chopped
- 2 Mathania lal red chilis Dried, use more if you like it HOT
- ⅓ cup Cashews Raw
- 1 tsp Dhaga Mishri Sugar!
- ½ tsp Himalayan pink salt
Prepare the Eggs
- 2 tbsp Butter
- ¼ tsp Turmeric powder
- ½ tsp Kashmiri red chili powder
- ½ tsp Himalayan pink salt
- ⅓ cup Yogurt Plain, whisked
- ½ tsp Garam masala
- 1 tsp Kashmiri red chili powder
- 1 tsp Roasted cumin powder
- 1 tsp Coriander powder
- 1 tbsp Kasoori methi Dried, crushed
- 1 cup Water
Complete the sauce
- ⅓ cup Cream Fresh
- 2 tbsp Cilantro Finely chopped
Instructions
Prepare the eggs
- Add the eggs to room temperature water to cover the eggs. Bring to a boil and slow boil for 3-4 minutes. Then remove from heat. Let sit in the hot water for 10 minutes. After ten minutes, cool the eggs down by running cool water over them. Shell the eggs and make little slashes in the side.
Prepare the tomato puree
- Heat 1 tbsp of the ghee in a kadai or fry pan. Add the ginger, tomatoes, Kasoori methi, dried chilis, cashews, salt and sugar. Cook the tomatoes down to soft and mushy. Cool a bit, then blend in a food blender until smooth. You may add a few tablespoons of water to get a smooth paste/puree. You can either blend up the dried chili or remove before blending if you don't want it so hot!Strain through a food strainer, to make a very smooth sauce.Set aside.
Prepare the Curry
- Add 2 tablespoons to the kadai pan. Add the serrated eggs, turmeric powder, kashmiri red chili powder. Stir and mix well.
- Add the yogurt. Mix well and cook until the ghee separates out.
- Then add to the eggs, the garam masala, Kashmiri powder, roasted cumin powder, coriander powder, kasoori methi. Fry and stir the mixture for several minutes.
- Remove the eggs with a slotted spoon, leaving the spicy sauce in the kadai pan.
- Now add the strained tomato puree mixture into the kadai pan. Use a whisk to mix well. Turn heat low and cook until the ghee separates out from the tomato mixture. You may need to add more water, and whisk frequently. Cook for about 5 minutes or so.
- Add the eggs back into the tomato mixture, then mix in the cream and chopped cilantro.
Nutrition
Sorta like Eggs Benedict?
Next time I make these curried eggs, I will try soft boiling the eggs. I think that would taste especially good, kinda like eggs Benedict.