Coming back to routine, work and the long list of chores kind of made coking a decent meal unimaginable. But there are so many fast and nutritious meals in our menu for such days, that I really cannot say I cannot cook anything simple. Egg curry is one such dish that appeals to everyone in Ashland and makes dinner a breeze. This curry goes well with rice, bread or parathas. I make curry in 2 ways, either with boiled eggs or with poached eggs. Poached egg curry is yet anr family favorite.
This time I made with boiled eggs, as we were having it with bread, I preferred a thick gravy.
For the eggs
3 hard boiled eggs
After boiling shell and cut the eggs in half.
For the curry;
1 medium sized onion-diced small
1 cup tomato puree
1 tbspn ginger garlic paste
1/2 tspn haldi/turmeric
1 tspn cayenne pepper powder
1 tspn Garam masala powder
1 tspn cumin powder
1 tspn coriander powder
1 cup water
Salt to taste
1 tsp dry Kasuri methi for garnish
2 tbspn oil
1 tsp cumin
1 tspn shahjeera/Caraway seeds-Optional
In a deep wok, heat the oil on medium. Once the oil is hot add the seeds and let them sizzle for 2-3 seconds, then add the ginger-garlic paste and onions, then add in the tomato puree and cook till the oil leaves the sides of the onion and tomato mixture, then add in the turmeric/haldi, and the spices and add water and salt and cover and let it boil.Garnish with dry kasuri methi leaves.
This is a fairly easy gravy based egg curry. The basic gravy can be used for making paneer masala by adding fried bits of paneer, or adding boiled sprouts for sprout gravy or even boiling few potatoes. How do you celebrate the long weekends, do you prefer a vacation or a stay-a-cation. Either ways find time to spend such moments with loved ones and building memories for your kids to grow on.
Have a safe summer!