I make no excuses for some of the curries I cook.
The ever exploring and inquisitive mind of mine always seeks different methods in cooking. How to make the mundane standout, tweaking recipes, adapting curries, always seeking something different, something new.
There’s nothing much new about this one, just a combination of 2 favorites.
1st the Indian scrambled egg
2nd the Indian curry sauce
Voila! You have yourself a different kinda egg dish! I thought this would make a fantastic brunch dish, served with a nice buttery Paratha or some light and fluffy puris! For me nothing beats plain boiled rice!
Whatever you choose this will be a nice little dish to pull out at weekends when you have friends or family stopping over! It serves us for any meal of the day!
8 eggs whisked
1 small onion finely grated
Pinch of salt
Pinch of chilli flakes
1/2 tsp chilli powder
3 tsps oil
For the curry
5 tbsps oil
2 small cinnamon sticks
2 dried chilli
1 onion finely minced
1/2 tsp garlic paste
1/2 tsp ginger paste
3 tbsp cream
2 tsp tomato puree
5 tbsp pasata
2 tsp basar
1/2 tsp cumin
1/2 tsp coriander 2 green chillies chopped
1 tsp chilli powder
1/2 tsp Kashmiri chilli powder
1/2 tsp haldi
1/2 tsp gharam masala
1 tsp salt
1/4 cup fresh chopped coriander
Mix the spices for the scramble to the eggs. Whisk well.
Heat a few teaspoons of oil in a frying pan.
Add the eggs and just as they set draw the egg into the middle each time.
This way you will have lovely lush chunks.
You do not want to break them up to much or fried. Just soft pillowy eggs.
Heat the oil in a pan. I used the same frying pan. Add the cardamoms, cinnamon, bayleaf and dried chillies. When its darker add the minced onions. Fry the onions till opaque and starting to get golden.
Add the salt, garlic, green chillies and ginger. Cook in the onions for a few minutes and add splashes of water. Wait till oil separates and add water again repeating the cycle.
Now add the tomato puree. Cook covered till oil separates. Add some water and repeat till oil splits again.
Next add the spices, turmeric, chilli, coriander, cumin and basar.
Cook the spices for a few minutes until oil separates. Add splashes of water and cook again untill the oil splits.
Now add the tomato pasata and continue to cook until the oil splits again.
Next add some water and cook covered on low until the oil separates to the top.
Carry on doing this for about 5 minutes. Adding water then reducing it till oil splits.
After 5 minutes add the scrambled eggs. Add cup of water and bring to boil. Add gharam masala and fresh coriander stems.
Reduce heat, add the cream, stir and simmer for few minutes untill the sauce reduces down and you have a creamy sauce with oil surfacing. Do not overcook the eggs more than few minutes.
Garnish with fresh coriander and serve.
Serve with rice or tortilla wraps.
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