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INDIAN RECIPE: Veg Eggs Curry


Serves 6-8

Ingredients for Veg Eggs Curry:

  • 250 gm home-made cottage cheese (paneer)
  • ½ tsp turmeric powder
  • ½ tsp red chili powder
  • Salt to taste
  • 1kg potatoes, boiled and mashed
  • ¼ cup fresh coriander leaves
  • 4 green chillies, finely chopped
  • Juice of a lemon
  • 1 tsp ginger-garlic paste
  • 1 tsp garam masala
  • 4 tbsp grated coconut
  • 2 small onions, grated
  • 4 tbsp tomato paste
  • 2 tbsp yogurt
  • 2 tbsp grated cheddar cheese
  • 2 cups water
  • Oil for frying

Directions for making Veg Eggs Curry:

  1. For the yolk, mix first two ingredients with salt to taste.
  2. Divide the mixture in small balls and keep aside.
  3. For egg whites, mix potatoes, chillies, coriander leaves, lemon juice and salt to taste.
  4. Divide potato mixture in egg sized balls.
  5. Flatten each ball on the palm of your hand and stuff with yellow veg yolk mixture.
  6. Work each piece to cover the stuffing and form an oval veg egg.
  7. Repeat process until potato and cheese mixture is used.
  8. Heat oil in a saucepan and deep fry veg eggs to golden brown.
  9. Remove with slotted spoon and set aside.
  10. For curry, heat 2 tbsp of oil in pan.
  11. Sauté onions until pale brown, then add ginger-garlic paste.
  12. Cook for further 1 minute, then add tomato paste, yogurt, cheese and coconut.
  13. Continue cooking for minute, stirring constantly.
  14. Stir in water, salt, garam masala, red chili powder and bring to boil for 5 minutes.
  15. Cover and remove from heat.
  16. To serve, cut eggs in two equal halves and place in a serving dish.
  17. Pour curry on top.
  18. Garnish with cherries, cream and coriander leaves.
  19. Enjoy your Veg Eggs Curry. Hope you love this Indian recipe.

Hint: Do not mix eggs and curry until serving time.

INDIAN EGG RECIPES

Egg Manchurian recipe , Egg Pakora, Spicy Egg Omelette recipe , Egg Khima, Eggs in Coconut Milk

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