This one originally is my mom’s recipe. She used to make this as a curry (Not a regular egg curry). I just added a little twist to it. However, prepared in which ever form; curry or kadhai, this recipe tastes delicious and is a must try for all egg lovers.
Here is how it is cooked.
1 onion finely chopped
1 green capsicum (bell pepper) diced in cubes
2 teaspoon ginger paste
2 teaspoon garlic paste
1 small piece of cinnamon
1 green cardamoms
2 tablespoon coriander seeds
2 dried Kashmiri red chillies
1 teaspoon dry fenugreek leaves (kasuri methi)
1 teaspoon turmeric powder
1 teaspoon red chilli powder
1 tablespoon oil and extra for deep frying
Salt to taste
Ginger juliennes and coriander leaves for garnishing
Break and beat the eggs in a bowl for 2-3 minutes. Pour the egg mixture in a cake tin or a steamer mould and steam it till the eggs rise and are done. You can check if the eggs are done by pricking it with the help of a toothpick. If the toothpick comes out clean it means eggs are done. Take the eggs out of steamer and de-mould it carefully after cooling for 15-20 minutes. Cut the egg into pieces and shallow fry or deep fry them and keep aside.
For the kadhai masala, dry roast cinnamon, cloves, green cardamoms, coriander and Kashmiri red chillies for around 1 minute on low flame. Turn off the flame and grind the spices coarsely in a grinder.
Heat oil in a pan and add onions. Cook until it turn translucent. Add ginger-garlic paste and red chillies at this stage and sauté for 2 minutes. Add tomatoes and mix well. Cook until they turn soft and oil starts to separate. Add the spice powder and mix well. Now add capsicum and salt and cook for 2-3 minutes. Crush kasuri methi roughly and add to the mixture, now add the fried eggs and mix everything together gently. Stir fry for a couple of minutes and add finely chopped coriander leaves and ginger juliennes and turn off the flame.
Enjoy this delicious egg kadhai with naan or roti. Hope you try and like this recipe. Do write to me. Will see you soon with more recipes, till then happy cooking.