Eggs and Me
Eggs and I have an “On-Off” relationship. Egg Mushroom Masala Curry Recipe is another of my fusion concoctions as I am just not able to stick to the traditional recipe. As a kid, I loved the scrambled eggs my mom made. My dad loved these soft smooth eggs and I followed in his footsteps. Mom gave us boiled eggs when we had a bad throat or cold, sprinkled with a more than generous dose of pepper.
Those were good times when no one checked their cholesterol levels. Then I turned vegetarian and stopped eating eggs altogether. I never missed the meat but I missed eating eggs.
Is Egg Vegetarian?
But one fine day I was challenged by my students and asked to prove Egg is vegetarian by eating an egg in front of them! And I did it; a teacher can’t be proven wrong, right? The eggs we buy in the market are not fertilised and can never turn into a chick even if it is kept to hatch for months. Eggs do not have life in them. Eggs then made a comeback in my life. I need the protein is my excuse but the real reason is I love eggs.
How to Wash Mushrooms?
The mushrooms we get here are a bit muddy and stubborn to wash off. I sprinkle a little flour or corn flour on them and let them sit for 10 minutes. Then I rinse them off and they come out clean. You can even rinse then in milk.
How to Peel Eggs Easily?
I boil eggs for exactly 10 minutes and add a teaspoon of vinegar to the boiling water and I am sharing my quick and easy way of peeling eggs.
Egg Mushroom Masala Curry Recipe
Egg Mushroom Masala Curry Recipe or Anda Curry as we Punjabis call it is one of my favourites but I have a few more that I would like to share with you –
Egg-Mushroom Masala Curry Recipe
Ingredients
- 3 Eggs Hard Boiled
- 200 gms Portobello mushrooms
- 1 tsp Ginger-Garlic Paste
- 1 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 1 tsp kasuri methi
- 1 tsp Coriander Powder
- 1 tsp cumin
- 1 piece cinnamon
- 2 cloves
- 2 cardamoms
- 1 large Onion finely chopped
- 1 cup Water
- 3 Tomatoes blanched pureed
- 3 tbsp Coriander Leaves
- 1 Capsicum Sliced in Strips
Instructions
- In a medium skillet or wide pan, heat the oil. Add the cumin seed and let it splutter. Add the cloves, cinnamon and cardamom.
- Add the ginger-garlic paste and sauté until golden and fragrant. Add the chopped onion, stirring frequently until the onion is a nice golden colour. Add the crushed Kasuri methi or dried fenugreek leaves. This gives a nice twist to the gravy.
- The blanched and pureed tomato goes in now and cook the gravy until the oil leaves the sides of the masala. Add a cup of water and bring to a boil.
- Switch off the gas and transfer to a blender to make a smooth paste. Remove the cloves, cinnamon and cardamom before blending. After blending retransfer the blended gravy into the pan.
- Simultaneously, wash and chop the mushrooms into even slices. Add to the masala gravy, cover and cook until done.
- Meanwhile, take the eggs, and peel them. You can cut them lengthwise if you want to or you can even fry the whole egg in oil as this is how egg curry is served in my hometown.
- Now that the mushrooms are cooked, the gravy also is nice and thick after simmering, uncover and add 2-3 tablespoons of fresh cream, transfer to a serving bowl. Slide the eggs in and garnish with thin, fried capsicum slices and fresh coriander leaves.
- Finally, your Egg-Mushroom Masala Curry Recipe is ready and you can serve it with roti, parantha, steamed or tadka rice or eat it just as it is. This recipe is great for a lazy Sunday lunch as it is easy to cook and great to eat.
Notes
- Leftover Boiled Eggs can be used to make this gravy.
- Innovate and add vegetables, cheese or meat for a different twist to this recipe.
- You can even add thick chopped omelette slices to the gravy instead of boiled eggs
- Make the masala gravy and store it in the fridge.
@wordsmithkaur
@wordsmithkaur
