This is another simple egg curry that I prepared using the tomatoes from my garden. Preparing food using the home grown vegetable is just a different experience altogether!
We recently had to move into another apartment and this place has a nice size Deck. I couldn’t wait to grow tomato plants and one of my hubby’s colleagues gave us a nice and healthy tomato sapling. I repotted it into a bigger pot and within about a month or so it started flowering and soon after we saw tiny tomatoes popping out! I just couldn’t wait for them to grow and was hoping the squirrels won’t devour it! There were about 8 good size tomatoes. I just couldn’t wait for them to ripe so I could use them right away. Also they were so tasty; nothing like the store brought ones. I wish I could grow them all year through! I still have few tiny tomatoes on the plant but with the weather being so cold and rough I don’t think the plant could sustain it.
This is a recipe I adapted from my Butter paneer recipe; I have sticked to the same ingredients except whole spice and heavy cream. You can add that and prepare, I am sure that it will enhance the flavor. The onion tomato mixture along with the cashews gives a nice creamy texture and the dried fenugreek makes it aromatic!!
Here’s the recipe-
Ingredients:
8 to 10 hard boiled eggs
1 large onion chopped (reserve about 2 tbsp for frying)
3 tomatoes chopped
1 clove of garlic minced
1 tbsp cashew (soak in warm water for about 30 minutes)
¼ tsp turmeric or Haldi powder
½ tsp Coriander and cumin or dhania jeera powder
½ tsp garam masala powder
7 to 8 strands of coriander leaves chopped (reserve few for final garnish)
Salt to taste
3 to 4 tbsps of cooking oil/butter.(adding butter will make it rich and creamy)
2 tss kasoori methi/dried fenugreek leaves.
Method:
1. In a large pot of water boil eggs. When cooled peel off the shell. (I don’t like the yellow part so I just halve the egg and discard it)
2. Heat about 2 tbs of oil/butter in a sauté pan, when hot add the chopped onions and minced garlic and sauté till golden. Now add the chopped tomatoes and fry till pulpy on a medium heat. Add the coriander leaves and fry till they wilt.
3. Add about ¼ cup water and in goes the powders viz., turmeric, red chilli and dhania jeera powder and salt. Mix everything well to form a nice thick gravy. Turn off the heat and set it aside so that it cools.
4. In a blender add the Onion-tomato mixture and the soaked cashews (discard the water) and blend to a smooth paste.
5. Now in the same sauté pan add the remaining Oil/butter and add the remaining 2 tbsp of chopped onion and fry till golden. Add the ground paste and garam masala powder and fry on a low flame till it starts bubbling.
6. Now add the hard boiled eggs and combine them so it incorporates with the gravy. At this point adjust everything like the spice and salt and adjust accordingly. Cover and cook for another 5 minutes and turn off the heat. Add the dried fenugreek leaves or kasoori methi and stir. Cover and let it sit for few minutes.
Garnish with coriander leaves and serve with naan/rotis Or steamed rice. I served this with naan. It was delish!
Comments
Must be a great feeling to cook from your own grown veggies. Nice curry.