Spicy Haryana Style Egg Curry Recipe
Description:
A trip along the highways of Haryana is never complete without indulging in the deliciously spicy and aromatic egg curry served at the local dhabas. Known for its robust flavors and hearty ingredients, this curry is a favorite among the locals. Traditionally oily and spicy, this home-cooked adaptation brings the same rich flavors to your table in a healthier version. The addition of green peas and homemade paneer (cottage cheese) makes this dish even more wholesome, turning an already protein-packed curry into a deliciously nutritious meal.
Cuisine: Haryana
Course: Lunch
Diet: Eggetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole Eggs | 4, boiled, peeled, and halved |
| Green Peas (Matar) | 1 cup |
| Paneer (Homemade Cottage Cheese) | 200 grams, chopped |
| Onion | 1, finely chopped |
| Tomatoes | 2, pureed |
| Ginger Garlic Paste | 2 teaspoons |
| Green Chillies | 3, slit lengthwise |
| Coriander Powder (Dhania) | 2 teaspoons |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Fresh Coriander Leaves (Dhania) | 1/4 cup, chopped |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Instructions:
-
Prepare the Ingredients:
Start by gathering all your ingredients. Ensure the boiled eggs are peeled and halved, and the paneer is chopped into small cubes. -
Sauté the Paneer:
Heat a teaspoon of oil in a pan and lightly sauté the paneer until it turns golden brown. Once done, set the paneer aside to cool. -
Cook the Base:
In a heavy-bottomed Kadai or pan, heat the remaining oil and add finely chopped onions and green chillies. Fry them on medium heat until the onions become golden brown. -
Add Ginger Garlic Paste:
Add the ginger-garlic paste to the pan and sauté for another 2 minutes, allowing it to infuse its flavors into the oil. -
Prepare the Tomato Gravy:
Add the pureed tomatoes to the pan and cook for 5-7 minutes or until the tomato paste is well-cooked and the oil begins to separate from the mixture. -
Add the Dry Spices:
Now, add the dry spices—coriander powder, turmeric powder, and red chilli powder. Stir well and let the spices cook in the tomato base for a couple of minutes. -
Simmer the Gravy:
Pour in 1.5 cups of warm water, followed by the green peas. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-12 minutes, until the gravy thickens and the peas become tender. -
Add the Eggs and Paneer:
Gently add the boiled egg halves and sautéed paneer cubes into the gravy. Let the curry simmer for an additional 2-3 minutes, allowing the flavors to meld together. -
Finish with Garam Masala and Coriander Leaves:
Sprinkle garam masala powder and add chopped fresh coriander leaves to the curry. Stir to combine and let the curry rest for 10 minutes, allowing all the flavors to settle. -
Serve and Enjoy:
Serve your Spicy Haryana Style Egg Curry hot with whole wheat lachha paratha, grated beetroot chili paratha, or tawa paratha for a wholesome and satisfying lunch or dinner.
Tips:
- Homemade Paneer: For the best taste, try making paneer at home. It’s easy and adds a fresh, creamy texture to the curry.
- Adjust Spice Levels: Feel free to adjust the level of heat by adding or reducing the amount of green chillies or red chilli powder.
- Flavor Resting: Let the curry rest after cooking for a few minutes to enhance its flavor. The longer it rests, the better the spices will blend.
This Haryana Style Egg Curry brings the bold, spicy flavors of Haryana’s famous dhabas to your kitchen, with a healthier twist and an added dose of nutrition. Enjoy this wholesome curry with your choice of paratha, and let it transport you to the heart of Haryana with every bite!
