Easiest Way to Special Eating on a Dime Veg Egg Curry

Easiest Way to Special Eating on a Dime Veg Egg Curry Delicious, fresh and tasty.

Veg Egg Curry. The gravy I made for this eggless egg curry is same which I used for dhaba style egg curry as I think it goes best with these paneer eggs. You can also try with some creamy gravy, I think that should also just work fine. And if you want to eat paneer ke ande without gravy, just shallow fry them first.

Here is how to make Veg Egg Curry.

My mom is a culinary enthusiast.

Whenever she finds time, she rushes to the kitchen and crafts a magical dish for all of us.

You can cook Veg Egg Curry using 19 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Veg Egg Curry

1. It’s of for masala.

2. You need 2 tablespoon of Onion paste.

3. It’s 1/4 teaspoon of Ginger paste.

4. Prepare 1/4 teaspoon of Garlic paste.

5. You need 1 tablespoon of Curd.

6. You need 1 tablespoon of Tomato puree.

7. It’s 1/2 tablespoon of Cashew Paste.

8. You need 1/4 teaspoon of Cumin seeds.

9. You need 1/2 teaspoon of Degi Mirch.

10. It’s 1/2 teaspoon of Garam Masala Powder.

11. You need 1/2 teaspoon of Coriander powder.

12. Prepare 1.5 teaspoon of Kastoori methi/ dried fenugreek leaves.

13. You need to taste of Salt.

14. Prepare 1 tablespoon of Oil.

15. You need of eggless egg preparation.

16. You need 5-6 pieces of Baby potatoes.

17. You need 2 tablespoon of Grated Paneer.

18. You need to taste of Salt.

19. You need 1 drop of Yellow food color.

The simple ingredients were converted into.

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Add the chicken stock or vegetable stock and soy sauce.

So is this an aubergine curry or an eggplant curry?

Veg Egg Curry instructions

1. Preparing eggs.

2. Wash and boil potatoes.add salt a pench. Take them out and transfer them onto a clean plate. Cut them in half and allow them to cool down completely. Using a small spoon, scoop out the center.

3. Just like an egg make a small depression on the top of the boiled potato. All done - potato halves..

4. In a small bowl add crumble paneer and scooped out potato bites. Mash them and add salt. If you like them to be yellow in colour add a pinch of haldi..

5. Hold the potato. And tightly pack the mixture inside the hole. Clean out the extra mixture and there we have our egg ready..

6. For gravy…..In a kadhai heat oil add cumin seeds and when they start to sputter add in ginger-garlic paste and saute..

7. Add in onion paste and saute for 2 minutes on a medium flame. Mix in tomato puree, cashew paste and curd..

8. Mix and saute for 2-3 minutes. Stir in all the spices and mix well. Saute till masala is reduced to 1/4 its quantity..

9. Pour in 1/2 cup of water and bring it to a boil. This will make a thick gravy but if you prefer a liquid gravy add water accordingly..

10. Bring it to a boil and adjust your seasonings. Mix in Kastoori methi and mix. Give it a final boil and take it off the flame. Add in eggs one by one, cover and let it sit in gravy. Gently coat them with gravy..

11. Perfectly coated eggless egg curry is ready. Garnish with cream and coriander leaves..

12. Serve hot with warm rotis or rice..

The answer is, of course, it's both!

The aubergine, or eggplant is an exceptionally versatile vegetable that - it's what?

But they look like veggies, and they taste like veggies.

In fact… they're awesome in curry!

I did not put the eggs in the sauce rather placed them on top of the rice and spooned the sauce over.