Spicy Haryana Style Egg Curry Recipe
Delight in the flavors of Haryana with this spicy egg curry, a dish that perfectly blends the richness of paneer with the warmth of spices and the freshness of green peas. This recipe serves four and is perfect for lunch or dinner, bringing a taste of traditional Indian cuisine to your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs (boiled) | 4 |
| Green peas | 1 cup |
| Paneer (cottage cheese) | 200 grams, cubed |
| Onion | 1, finely chopped |
| Tomato puree | 2 tomatoes (pureed) |
| Ginger-garlic paste | 2 teaspoons |
| Green chilies | 3, slit lengthwise |
| Coriander powder | 2 teaspoons |
| Turmeric powder | ½ teaspoon |
| Red chili powder | 1 teaspoon |
| Garam masala | ½ teaspoon |
| Fresh coriander (cilantro) | ¼ cup, chopped |
| Oil | As required (for frying) |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutritional Component | Amount |
|---|---|
| Calories | Approximately 300 kcal |
| Protein | 15 g |
| Carbohydrates | 25 g |
| Fat | 15 g |
| Fiber | 4 g |
Preparation Time
| Duration | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
Instructions
-
Prepare the Ingredients: Begin by gathering all your ingredients. Ensure that the eggs are boiled and peeled in advance for a smoother cooking process.
-
-
Fry the Paneer: In a kadhai (a traditional Indian wok), heat enough oil over medium heat. Add the cubed paneer and fry until golden brown. Once done, remove the paneer from the kadhai and set it aside on a plate.
-
Cook the Onions and Chilies: In the same kadhai, add a little more oil if necessary. Toss in the finely chopped onion and slit green chilies, sautéing them until the onions turn golden brown and fragrant.
-
Add Ginger-Garlic Paste: Stir in the ginger-garlic paste, cooking for about 2 minutes to release its aroma.
-
Incorporate Tomato Puree: Add the tomato puree to the mixture, stirring well. Cook for an additional 3 minutes, allowing the flavors to meld together.
-
Season with Spices: Add the coriander powder, turmeric powder, red chili powder, and salt to the kadhai. Mix thoroughly to coat the onion-tomato base with the spices.
-
Add Water and Peas: Pour in 1½ cups of hot water along with the green peas. Bring this mixture to a boil and then reduce the heat. Cover and let it simmer for about 10 minutes.
-
Combine Eggs and Paneer: Gently add the fried paneer cubes and the boiled eggs to the kadhai. Cook for another 3 minutes, ensuring everything is well-coated with the spicy sauce.
-
Finishing Touches: After 3 minutes, sprinkle the chopped fresh coriander and garam masala over the curry. Mix well, turn off the heat, and cover the kadhai. Let the curry rest for about 10 minutes to allow the flavors to develop.
-
Serve: Serve the Spicy Haryana Style Egg Curry hot, accompanied by tawa parathas, boondi raita, and steamed rice for a wholesome meal.
This vibrant and spicy egg curry not only highlights the rich culinary traditions of Haryana but also offers a delicious way to enjoy eggs in a uniquely flavorful manner. Whether you’re serving it for a family dinner or a special occasion, this dish is sure to impress and satisfy!
