Most people know that eggs are incredibly nutritious, but they may not know how many different ways there are to prepare them.
The egg recipe that we will show you today is a North Indian Egg Recipe. It’s simple enough for beginners and delicious enough to satisfy the pickiest of eaters!
Can boil eggs, scrambled, poached, fried, or even eaten raw (although this is usually only recommended for very young children).
Would you like to know the secret ingredient that makes a North Indian egg recipe stand out? It’s coconut oil.
Coconut oil gives this dish a wonderful flavor and also enhances the nutritional value of the eggs. I’ll show you how to make five steps to create an awesome north Indian egg recipe!
Step 1: The Secret Ingredient
It’s very important to use the right kind of eggs to make a North Indian egg recipe. You want large eggs with dark orange-colored yolks because they will taste better and contain more nutrients than light yellow ones.
Step 2: Prep Your Ingredients
Preparation instructions for how to make this dish not numbered steps! Mixing everything can be hard work, so it helps if you have an assistant or two on hand (or maybe even three).
Step 3: Cook Your Eggs
Cook Your Eggs Get ready for some messy hands – unless your assistant is good at scooping up all the bits with their fingers, which makes using the eggs as a spoon more difficult!
Step 4: The Final Touch
Are you making this dish? Don’t forget the salt, pepper, and cilantro on top for that final touch – it adds some extra flavor to your North Indian egg recipe!
Step 5: Serve Up Your Delicious Dish!
Once you’ve got all these steps down pat, serve up your delicious North Indian egg recipe so everyone can see how much time and effort went into making it.
They’ll want to have seconds before they even get their first helping. You don’t need any fancy ingredients or equipment when you make an awesome north Indian egg recipe like this one because most people already have everything in their kitchen boards/pantry (except maybe the coconut oil, which you can pick up at any grocery store).
Punjabi Style Egg Curry Recipe
This is one of the most popular egg recipes in North Indian Cuisine. This delicious recipe is very easy to make and mouth watering as well and can serve egg curry with naan, roti, or rice.
This Punjabi Style Egg Curry Recipe includes 5 steps to help you learn how to make this restaurant-style delicious egg curry without any difficulty at home.
Here are five simple steps on making delicious Punjabi egg masala for dinner tonight!
1. First of all, chop onion, tomato, ginger-garlic paste, and green chili into fine pieces using a knife or food processor at home.
2. After that, heat oil in a heavy pan; add cumin seeds, bay leaves, chopped onions, and saute till they turn light brown color, then put grated tomatoes into it and cook till oil separates from the masala.
3. When the masala is cooked properly then add red chili powder, garam masala, and salt into it.
4. Then add egg pieces in the onion-tomato masalas preparing a thick gravy for your curry.
5. After putting eggs in this gravy, wait for five minutes to become well fried, and finally sprinkle coriander leaves over it to enhance the taste!
Your Punjabi Style Egg Curry Recipe will be ready to enjoy after ten minutes!
You can also drop few drops of lemon juice to eliminate the pungent smell from tomatoes while cooking them with other ingredients.
Many easy recipes can make dinner time exciting, such as making simple french fries at home or frying fish fingers.
But if you are bored with these dishes, try the Punjabi egg curry recipe, which is mouthwatering and rich in taste.
North Indian Eggplant Curry
A North Indian eggplant curry is a dish that you can serve with rice, roti, or naan.
It’s spicy and tangy while also being sweet, thanks to the tomato puree in it.
This Indian Curry dish is very delicious and tasty for your family.
2 medium-size eggplants (also called baingans)
3 tablespoons oil
1 teaspoon cumin seeds
1 large onion chopped finely (about 1 cup)
4 cloves garlic crushed or minced finely (about two tablespoons) -2 green chilies finely chopped (about one tablespoon) -or more to taste if desired; adjust based on how hot you want it to be
½ teaspoon ginger paste (about ½ inch piece of fresh, peeled, and grated)
¼ teaspoon turmeric powder
14 ounce can crushed tomatoes or puree
Or about a cup if you’re going to use chopped whole tomatoes instead; adjust the quantity depending on how much gravy you want because it’s hard to make a small batch with whole tomatoes. You might need more than one tomato for this amount of gravy. And yes, if not using canned tomato product you will have to peel and chop them yourself first before adding into your curry dish!
-Salt as needed – I used about ¾ teaspoons, but taste test prior to adding any salt in case yours is already salted.
Fresh Cilantro for Garnish (optional)
Cut the eggplants in half and scoop out all of the insides with seeds; discard them or save them to use later for something else, like composting it or using as fertilizer if you’re into that kind; of stuff!
Once your eggplant halves are hollowed out, coat each one with oil on both sides. Now roast these bad boys on a pan over medium heat until they start becoming soft and lightly browned, at least around the edges but don’t let them get too charred because then they’ll taste bitter instead.
I roasted mine for about 15 minutes while flipping occasionally, so keep an eye on yours before deciding how long to roast they based on how hot your fire is.
Once the eggplant halves are roasted, remove them from heat and set them aside to cool before handling, or else you’ll burn yourself on them!
Using a pot with about four cups of water (enough to cover the eggplants), add in some salt just like if you were boiling pasta but far less since they’re not dense at all plus, this will help season our curry.
Bring that salted water up to boil, then place each one back into their skins once thoroughly cooled so that now they can be handled without getting burned. Even more lately too.
Covering the eggs using either aluminum foil or by hand -see pictures- wrap snugly around each half so steam doesn’t escape while cooking because doing so will prevent them from cooking all the way through.
Place wrapped eggplants back into the pot while still covering with boiling water and let simmer for about 15 minutes or until completely tender when poked with a fork
Your fork should slide right in without any effort at all!
If you’re looking for a flavorful and healthy egg recipe, this North Indian Egg Recipe is the perfect dish to try. It’s easy to make and only has three ingredients so that it won’t take up much time in your day! Give it a go today with some friends or family members- we hope you enjoy it as much as we do.
See Also:- SlimBox Catering Manchester