When my fridge and pantry is really empty and U have literally nothing to cook.. I cook Egg curry… literally egg curry is my last option to cook as my hubby hates it😐
But today I had few florets of cauliflower in the fridge but that would be enough if three of us.. I decided to merge cauliflower and potato curry and egg curry into one. In this way my husband and daughter both will be happy and will not think of eating out..
6 boiled eggs
8-10 cauliflower florets
1 potato cut in big cubes
2 green chilies
1 tsp garlic paste
1 tsp ginger paste
1/2 tsp cumin seeds
2 bay leaves
1 stick cinnamon
2 tsp Coriander powder
1 tsp cumin powder
1 1/2 tsp red chili powder
1/2 tsp turmeric powder
1/4 tsp garam masala powder
Salt to taste
3 tbsp oil
Oil for shallow frying
2 tbsp chopped coriander leaves
Heat little oil in a frying pan and put cauliflower florets in to fry, keep stirring until florets turn golden. Remove from pan and keep it aside.
In same pan add cubed potato and fry them golden and keep them aside.
Prick boiled eggs with fork before frying, otherwise they will splutter oil all over you while frying. After pricking slowly put the eggs in the pan with little oil and gently stir them so that all the side turn golden. Remove eggs and place them with fried potatoes.
Peel and roughly chop the onion. Place the onion and green chilies in mixie jar and grind it into smooth paste, don’t add water while grinding.
In a wok take 3 tbsp oil, when hit add cumin seed, bay leaves and cinnamon stick, when whole spices start to crackle add onion paste in the oil. Fry the onion paste in oil, stirring continuously for 2-3 minutes over high flame.
Add ginger and garlic paste to sautéing onion and mix well. Keep cooking until raw smell of ginger and garlic goes off and onion has turned its colour to light golden.
Add chopped tomato to the wok and cook further, until tomato is all mashed up and onion and tomato is become a homogeneous masala.
Now add all the dry spices and salt to cooked masala and sauté it for a minute. Add 2-3 tbsp water in the masala so that the dry spices don’t burn. Over medium let masala cook until oil separates . Again add little more water and keep sautéing the masala so all the raw of spices goes off.
Once the oil separates again add fried potatoes and fried boiled egg in the masala and stir well so that eggs and potatoes are nicely coated with masala. Add little water again and it cook until potatoes are cooked.
Now add fried cauliflower florets to the wok and stir well and again let it cook for 1-2 minutes. Add 1 cups of water in the wok and bring to boil. Reduce the flame to low and cover it with lid and let it simmer for 2-3 minutes.
Add chopped green Coriander leaves and Aloo, Gobi and Egg curry is ready to be served.
Serve hot with chapati or rice.