Poached Egg Curry

Poaching is a process by which food is simmered slowly in a liquid to achieve the cooked state.Food like eggs,meat etc can be poached to obtain a tender final product.Poached eggs are also served as a breakfast item and as a topping on meats as main course.This recipe poaches eggs in a onion tomato gravy seasoned with spices.
Preparation time:25 minutes

1/2 cup diced onion
1/2 cup diced green onion
2 pinches pinch of turmeric powder
6 green chili minced
1/2 teaspoon ginger garlic paste
1/2 cup diced tomatoes
1 teaspoon shan curry powder (or 1 teaspoon dhaniya powder+1/2 teaspoon garam masala powder)
6 eggs
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 spring curry  leaves
salt to taste
1/4 teaspoon red chili powder(optional ,adjust as per your spice levels)
2 teaspoons oil
1.Heat the oil in a pan and add the mustard seeds,cumin seeds and curry leaves and let splutter.

2.Add the green onion,onion, turmeric powder,salt and green chili for 3-4 minutes until onions are soft.

3.Add ginger garlic paste and saute for 2 more minutes.

4.Add the diced tomatoes and saute until they are soft.

5.Add the spices and 2 cups water mix well for 1 minute.Check your salt and spice and adjust.

6.Now gently crack the eggs in different spots in the pan,turn down the heat,cover and let cook until the whites are cooked through for about 10-15 minutes.Turn off the stove.

Do not overcook the eggs,they will get hard and lose the delicacy of poaching.
Do not stir after adding the eggs to the pan,you will end up with scrambled eggs.
This goes well with rotis and also rice.

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