Egg-Mushroom Masala Curry Recipe
Anda masala curry recipe is as old as time I guess and Punjabi cuisine is incomplete without it. Eggs can be used to make amazing dishes and Egg-Mushroom Masala Curry is my version of a sumptuous dish. Boiled eggs swim in a pond of simmering masala curry and it has a nice tangy taste with the addition of tomato puree and the flavour of the Indian spices, of course, is heady. The mushrooms add meat to the gravy and soak in all the flavours.
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.