Egg is a great source of protein and is used right can be a good addition to a healthy diet. Not everyone is a fan of egg curries or egg based savory dishes for dinner. This is a very different kind of egg dish that even the picky eater will love J. The egg in Steamed Egg Curry will be so smooth and spongy that it would almost resemble Paneer.
Ingredients
For Steamed Egg
Eggs – 4
Pepper Powder – 1/8 tsp
Turmeric (Haldi) Powder – ¼ tsp
Salt to taste
Other Ingredients:
Oil – 2 tbsp
Aniseed (Saunf) – ½ tsp
Ginger Garlic Paste – 1tsp
Onion (Big) – 1 (finely sliced)
Curry Leaves – 1 strand
Tomatoes (Medium Sized) – 3
Red Chilli Powder – 1 tsp
Garam Masala- ½ tsp
Turmeric (Haldi) Powder – ¼ tsp
Coriander Powder – ½ tsp
Tandoori Masala (optional)– 1 tsp
Capsicum/Green Peppers – ½ cup (cut into cubes)
Coriander (Dhania) Leaves – 2 tbsp
Salt to taste
Method
Blanch the Tomatoes with a cross cut on the top. (Cut a cross on the top of the tomato, immerse the Tomato in boiling water for 2 to 3 minutes, take out and allow it to cool). Peel the Tomatoes and grind them into a fine puree and keep aside.
Break the Eggs into a bowl; add Salt, Pepper and Haldi Powder.
Whisk it well.
Take a small vessel and coat inside with oil. Pour the Egg Mixture into this vessel. Close the vessel with a lid, keep inside a pressure cooker or steamer and cook for 10 minutes without the pressure valve.
When steam starts coming out, open the lid. Insert a knife or fork into the Steamed Egg and take out the knife or pork. The knife or fork should come out clean without any egg sticking to it. Else, cover and cook for two more minutes. Separate the sides of the Steamed Egg all along its periphery with a knife.
Reverse the vessel and tap out the Steamed Egg into a plate. Cut them into cubes.
In the meanwhile, the gravy can be prepared simultaneously. Heat the Oil in a pan. Add fennel seeds. When it starts crackling, add the Ginger Garlic paste.
Stir cook for few seconds. Add the Onion and curry leaves and stir cook till it becomes translucent.
Add the Tomato puree and cook for 4 to 5 minutes.
Add Chilli Powder, Garam Masala, Haldi Powder, Coriander Leaves and Tandoori Masala.
Cook till the Oil leaves the side. Add the Capsicum and mix well.
Add 2 cups of water. Add Salt. Cover the pan with a lid and simmer for 5 minutes till the Capsicum is cooked well.
Add the steamed EGG cubes to the gravy. Mix gently and cook in medium flame for 2 to 3 minutes.
Garnish with Coriander Leaves.
Done!
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