Easy Indian Kolhapuri Egg Curry


Ingredients

Kolhapuri Masala
2 tbsp Coconut (heaping spoonfuls, grated, frozen or fresh coconut)
1/2 tsp Garam Masala
1/2 tsp Turmeric (powder)
1.5 Cup Tomatoes (2 medium tomatoes, rough chopped)
1 Red Onion (about 1 cup when chopped)
1 inch Ginger (fresh ginger root, peeled)
3­4 Garlic (cloves)
1 Hot Green Pepper (small) (indian hari mirch, or use 1/4 serrano pepper)
1.5 tbsp Canola Oil
2 Whole Dry Red Pepper
1 tsp Poppy Seeds (khus­khus seeds)
5­6 Black Pepper (whole black pepper corns)
Salt and Black Pepper

Egg Curry
4 Egg(s) (hard­boiled, peeled and sliced in half)
1/2 tbsp Canola Oil
1 Cup Water
Salt (as per taste)
Cilantro (fresh coriander leaves, for garnish)

Directions
  1. In a food processor, process onion, garlic, ginger, and hot green chili pepper to a coarse paste.
  2. Heat 1.5 tbsp oil in wide, heavy bottom saute pan. When oil is hot, add onion mixture to pan.
  3. Cook until onions are soft and start to brown at edges. (4­5 minutes) Then add spices: whole red pepper, poppy seeds, black peppercorns, garam masala, turmeric, and coconut.
  4. Saute until spices are fragrant and coconut has toasted a bit (about 1­2 minutes)
  5. Add chopped tomato and 1/4 teaspoon salt.
  6. Cook on medium heat until tomatoes are soft and mixed into the masala. (3­4 minutes)
  7. Transfer the cooked masala into a food processor or blender jar with 2 tbsp of water.
  8. (careful it will be hot.)
  9. Process to make a smooth puree.
  10. In the same pan in which you cooked masala, add remaining 1/2 tbsp oil and add sliced eggs, cut­side down. Cook for 1 minutes to give a rich color and aroma to egg slices. 
  11. Remove eggs from pan and set aside.
  12. In a same pan, return the pureed kolhapuri masala with one cup of water. Bring to boil, then simmer until desired consistency.
  13. I cooked it for 4 minutes on medium heat.
  14. Add eggs and continue cooking for 2 more minutes. (add 1­2 tbsp more water if consistency gets too thick)
  15. Remove from heat. Taste and adjust salt. Garnish with cilantro leaves and serve hot with chapati!


Original Recipes visit: Easy Indian Kolhapuri Egg Curry @ chefdehome.com

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