Monday, 22 May 2017

Egg & Pea Curry #sikandalouscuisine

​Comfort food and a one dish meal . I normally add potatoes with an egg curry , this time I kept it simple by adding in 1 cup of frozen peas that had been waiting to be cooked for almost 6 months ! I also stayed away from the coconut route reluctantly . I am goad I did , this came out quite light and very delicious . Go with the flow type of recipe . This is what I did :

8 Boiled Eggs.
1 Cup Parboiled Peas.
2 Onions Chopped.
2 Tomatoes Pureed.
1 Teaspoon Ginger Paste.
​1 Teaspoon Garlic Paste.
1 Teaspoon Rai / Mustard Seeds.
1 Tej Putta.
Whole Red Chilies.
1 Heaped Teaspoon Red Chili Powder - For color.
1 Heaped Teaspoon Sambar Powder.
1/2 Teaspoon Haldi Powder.
A Generous Pinch of Hing.
Curry Putta.
Mustard Oil.
​1. Peel eggs , make surface slits , lightly coat with haldi and red chili powder. 10 Minutes later fry the eggs in oil​- Set aside.
2. Heat oil , add tej putta ,then rai /mustard seeds. When they stop spluttering turn off heat and 30 seconds later add red chili powder and hing.Mix well , this will color your dish beautifully.
3. Turn heat back on , add curry leaves and tip in onions. When light brown add every other ingredient except for sambar powder , eggs and peas.Cook covered on low till you see oil.
4. Now add in sambar powder ,stir and tip in peas and eggs ,cook in masala for 3-4 minutes.
5. Your dish is ready - you can make it dry or  wet to suit your taste. I kept this like a thick curry.

Atul Sikand
Founding Member ,Delhi Gourmet Club
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket
Administrator  & Owner Sikandalous Cuisine #sikandalouscuisine
More About My Work At ,

No comments:

Post a Comment