Sunday, May 21, 2006

Moghalai Egg Curry with Cashewnuts !

Egg Curry with Cashewnuts !


1 onion sliced
1 tsp red chilli pwd
1/2 tsp garam masala/curry powder
1/2 tsp turmeric
1 tsp coriander( dhania)powder
1 tsp cumin powder
2tbsp chopped coriander leaves
1 tbsp yoghurt
1 tsp kasoori methi
Salt to taste
cooking oil/ghee

Ingredients for the paste:

1 small onion
A medium piece ginger
garlic,few pods
1 tablespoon yoghurt
1 stick cinnamon
2 cardamoms
2 cloves
1 big tomato
6-8 cashewnuts


5-6 boiled eggs( shell them and make slits on each egg & keep aside.) Heat the oil in a pan and saute the sliced onion till brown and add the ground onion masala and fry till the oil separates & leaves the side of the pan for a few minutes. Later, add the red chilli, turmeric ,dhania and cumin powders & fry for a minute, now add the eggs mix in well till it's coated with the masala. finally time to add the salt to taste and the garam masala and the kasoori methi for a final stir to induce & enhance the aroma . Garnish with coriander leaves & Serve with rice/Naan/phulkas

Curry Powder:

Just saw this wonderful and informative post on one of the most vibrant and the widely used Indian Spice....."Turmeric" Mythili of Vindu I take this opportunity to showcase the "Curry powder" and be "The Mistress of Spice " for the day through my post...Mythili's idea behind the Title sounds fun.....;)

Spices......The very word conjures up an image of Indian food cooked with all these aromatic spices that takes us to a whole new experience of indian cuisine .

"Garam Masala/Curry powder"......a curry powder that adds more variety & spice to our Indian cuisine....each regional dish has its own unique combination of spices .Garam masala is a combination of spices and herbs, blended together in varying textures & proportions. The spices most frequently used in preparing curry powders are coriander seeds, cumin seeds, fenugreek, turmeric, dry ginger, black pepper, cloves, Cinammon bark,cardamom, mace and red chillies.