Embark on a culinary journey with this delightful Hariyali Egg Curry, a vibrant and aromatic dish that combines the richness of boiled eggs with a lush coriander and mint gravy. This Indian-style curry is not only quick to prepare but also bursts with flavors, making it a perfect choice for lunch or dinner. Served best with Malabar Parotta or Whole Wheat Lachha Paratha, this dish is sure to become a favorite in your kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Eggs (boiled) | 4 |
| Cinnamon Stick (Dalchini) | 1 small |
| Bay Leaf (Tej Patta) | 1 |
| Cloves (Laung) | 2 |
| Sunflower Oil | 1 tablespoon |
| Coriander Powder (Dhania) | 2 teaspoons |
| Garam Masala Powder | 1 teaspoon |
| Fresh Cream | 2 tablespoons |
| Coriander Leaves (Dhania) | 2 cups, tightly packed |
| Mint Leaves (Pudina) | 1 cup, chopped |
| Green Chillies | 2, chopped |
| Onion | 1, roughly chopped |
| Ginger | 1 inch, chopped |
| Garlic | 4 cloves |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250 |
| Protein | 10g |
| Carbohydrates | 15g |
| Fat | 18g |
| Fiber | 2g |
| Sodium | 500mg |
Preparation Steps
-
Making the Hariyali Masala:
- In a medium jar of your mixer grinder, combine the tightly packed coriander leaves, chopped mint leaves, green chillies, and ½ cup of water. Blend until you achieve a smooth paste. Set this mixture aside.
-
Preparing the Onion-Ginger-Garlic Paste:
- In a smaller jar of the mixer grinder, add the roughly chopped onion, ginger, and garlic. Blend them together to form a fine paste.
-
Cooking the Spices:
- Heat 1 tablespoon of sunflower oil in a kadai (wok) over medium heat. Add the bay leaf, cloves, and cinnamon stick to the hot oil, roasting them for a few seconds until fragrant.
-
Sautéing the Onion-Ginger-Garlic Paste:
- Introduce the onion-ginger-garlic paste to the kadai. Sauté for about 4 to 5 minutes, or until the raw aroma of the onions dissipates.
-
Adding Spices:
- Once the onions are nicely roasted, sprinkle in the garam masala powder and coriander powder. Sauté for a few more seconds, allowing the spices to blend together beautifully.
-
Incorporating the Hariyali Masala:
- Pour in the prepared Hariyali coriander and mint mixture, followed by the fresh cream. Gently fold in the boiled eggs.
-
Adjusting the Consistency:
- If needed, add water to adjust the consistency of the gravy to your liking.
-
Simmering the Curry:
- Cover the kadai and let the Hariyali Egg Curry simmer for about 5 minutes. This allows the flavors to meld and the gravy to thicken slightly.
-
Final Adjustments:
- Taste the curry and adjust the salt and spices according to your preference. Once satisfied, transfer the curry into a serving bowl.
Serving Suggestions
Serve the flavorful Hariyali Egg Curry alongside Malabar Parotta or Whole Wheat Lachha Paratha for a wholesome and satisfying meal. You can also pair it with Burani Raita, a yogurt-based side dish, to balance the spices and enhance the overall experience of this delightful Indian dish.
Enjoy the burst of flavors in every bite, and savor the warmth and comfort that this Hariyali Egg Curry brings to your table!