Egg Curry is something that many have loved. When running out of things to eat at home, mom would always make egg curry with vegetables. Some versions however are too spicy! The interesting thing about this curry is that it adapts well to many types of dishes. I have given a few variations here that you might like.
First, I have a slightly adapted version of the classic Indian egg curry. Instead of using onions, ham and spices, this one uses tomatoes instead. In a small frying pan, saute the tomatoes until softened. Then in a separate bowl, mix together the dry mustard seeds, cumin powder, coriander seeds, turmeric seeds and mustard oil until a paste forms.
Next, in a separate bowl, add washed tomatoes to the paste along with three tablespoons of lime juice and fifteen millimeter salt. Bring on the curry to a boil and when done, strain off the strained tomatoes. In the same pan, once again cook the onions until soft and then add the cooked tomatoes and salt. At this point it’s advisable to place the curries on a plate, cover and let cool.
One variation of egg curry is to make a simple recipe for chicken balls. In a frying pan, heat some oil. Once hot, add a bit of butter. Once the butter is hot, add some finely chopped onions. Let them cook for five minutes, then remove them and place into the flour as batter.
Another great variation of egg curry is to make a delicious curry with cashews. In a saucepan, boil two teaspoons of cashews until they are just tender. Drain the cooked cashews, add some water to make it more liquid and bring to a boil. Remove from heat, allow to cool and mix in with other ingredients. Cook for about thirty minutes, then serve over steamed rice.
For a Thai themed variation of egg curry, prepare the ingredients in a skillet and cook onions, bell pepper, Cayenne, a bit of garlic, and a small amount of coconut milk in one cup of hot water. Once prepared, drain off the solids and place in a serving mug. Heat the oil in a nonstick pan over medium heat, add the onion and peppers, and when they are translucent and soft, add in the coconut milk and blend thoroughly until smooth.
For an Indian themed variation of egg curry, prepare the ingredients in a pan. Add a bit of turmeric, ground ginger and garlic, and cover the mixture until it starts to boil. Reduce the heat, cover for about thirty minutes, and let simmer on a stove top over medium heat, stirring occasionally. When done, remove from heat and mix in tomatoes and fresh ginger garlic paste.
The Punjabi egg curry recipe above is just an example of how you can change up your traditional dishes with egg recipes. By adding a little creativity, you can come up with delicious variations that are unique and tasty as well. Not only that, but you can use your imagination when cooking and come up with a unique theme that you and your family will enjoy. By boiling and adding spices, you can create a fun and delicious main course for your meal, or you can add it to other dishes so that it enhances them. So come up with some of your own, and start planning on making some of your favorite Punjabi recipes today!
A Punjabi easy recipe that has a lot of flavor is called Guduchi Rasam, which is a five-minute stew made with potatoes, onions, spices, and a variety of milk and spices. If you find this recipe online, you can also use precooked cooked vegetables instead of onions, for a more authentic taste. The rice and spices can be made ahead of time, while the milk and curd can be made at another time. In this recipe, the onions and potatoes cook slowly and thoroughly, and the rice remains separate from the rest of the ingredients, which makes an authentic Indian egg curry.
Another popular Punjabi style egg curry recipe is called Makhani, which is a seven-minute snack. You’ll need a mango, onions, garlic, salt, green chili, coriander leaves, and cubed tomatoes. Combine all these ingredients in a saucepan, and over low heat, cook the mango and onions until they are soft and translucent. Then add a few cups of water along with some spices (such as turmeric), garlic, and salt to the saucepan. Bring to a gentle boil, then cover for about two minutes to allow the flavors to permeate the sauce.
When ready to serve, thin slices of cubed tomatoes placed on top of the cooked rice and spicy mustard are excellent. The Makhani dish can be served as is, or with a side of boiled chicken or beef. Nuts such as almonds and cashews make an excellent change to a traditional curry base. To make Makhani a tad more interesting, try adding some tomatoes, jal jeera, and fried onions (or simply adding a little hot pepper sauce to the sauce). By adding some of these spices, you can transform this classic Indian food into a spicy and flavorful meal that everyone will enjoy.