Happy lazy Sunday to you! Well deserved after the long week that was. A lot of us prefer to order in on lazy Sunday & consciously keep the kitchen closed for at least one meal, allowing ourselves some much needed time off from the monotonous routine that’s ahead of us. But for the other meal, we are still looking for some real quick curry options to go with rice or roti that must tick a few basic boxes:
- hearty & filling for the entire family
- protein enriched but super tasty too
- a nice rich gravy to go with rice or roti
- You are vegetarian and eat only eggs
- You did not realise you had run out of meat for Sunday.
- You’re a head-over-heels egg lover
Here’s a tempting and appetizing curry that requires easy kitchen staples to make & yet ensures your family licks their fingers’ clean.
An aromatic gravy with robust flavours’ that you can make just as rich as your family enjoys it! The Egg or Anda Kadhai that I have made restaurant-style today with some crunchy diced onions & green capsicum to quickly bulk up your gravy (skip it out if you wish). Head straight to the link for the detailed recipe and video for more.
This is a dedication to all my crazy, lovable vegetarian egg-eating friends who love those finger-licking spicy gravies for a change! These are the besties whom you find once in a while, those you can share just about anything with & not be judged, the kinds who always have your back and enjoy a great laugh with! This one’s for you!
Recipe for Spicy Restaurant Style Egg Kadhai
Ingredients (Serves 4 – 6)
- 6 fresh eggs, hard boiled, peeled & wiped dry
- 1 large onion, cubed
- 1 green capsicum, cubed
- 3 medium tomatoes, pureed
- 3 tablespoons oil
- 1 tablespoon ghee (optional)
- 1 teaspoon gram flour / besan
- 2 tablespoons yoghurt / dahi, lightly beaten
- 2 tablespoons fresh coriander leaves, finely chopped
To grind into a smooth paste
- 1 medium onion, roughly chopped
- 1inch piece ginger, sliced
- 6-8 cloves garlic, roughly chopped
- 2 green chillies or as per your taste
Whole spices for tempering
- 1 bay leaf / tejpatta
- 1 inch stick cinnamon / dalchini
- 4 pods whole green cardamom / chhoti elaichi
- ½ teaspoon turmeric powder / haldi
- 1 teaspoon Kashmiri red chilli powder
- 2 teaspoons coriander powder /dhania powder
- 1 teaspoon cumin powder /jeera powder
- 1 teaspoon dried fenugreek leaves / kasuri methi
- 1 teaspoon garam masala (I use homemade -recipe on my blog)
- Salt to taste
- 1 teaspoon sugar
- 4-6 juliennes ginger
- 1 slit green chilli
- sprig of fresh mint / coriander leaves
- 1 teaspoon freshly ground cashew paste (optional)
- To begin, pierce each egg lightly with a fork all over. This will help the spices go in & make the eggs more flavourful.
- Heat 2 tbsp oil on medium heat in a deep saucepan/ kadhai and sauté the boiled eggs for about 2 minutes, stirring continuously, until till surface starts to become slightly crispy and light brown.
- Lower the heat to a sim & stir in a dry mixture of ¼ teaspoon turmeric, ½ teaspoon chilli powder, pinch of salt & 1 tbsp gram flour / besan. Stir quickly to prevent burning.
- Sauté for 1 minute on low until the spices coat the eggs well & look a pretty golden brown colour. Remove from pan.
- In the same pan, heat 1 tbsp ghee / 2 more tbsp oil, add all the whole spices for tempering ie. bay leaf, cinnamon, elaichi & allow them to darken.
- Add cubes of onions & sauté until tender & pink.
- Add onions-ginger-garlic-chilli paste, sauté with 1 tbsp water until the raw smell disappears. Add green capsicum cubes & sauté again.
- Add all spice powders (except kasuri methi) salt to taste and mix well.
- Add tomato puree, kasuri methi and cook the masala till oil starts to leave the sides of the pan. Check for salt/spice levels.
- Add the yoghurt / dahi (optional) along with a cup of water. Cover & cook on sim for 2 minutes, bring the gravy to a boil.
- Add spiced boiled eggs, mix everything and cook with cover for 2-3 minutes on sim. Switch off the heat.
- Transfer to a serving bowl and swirl the cashew paste or cream over it.
- Garnish with ginger juliennes, slit green chilli & sprig of mint/coriander.
- Your delicious golden bowl of spicy protein filled Egg Kadhai is ready to serve with naan/ rotis /parathas/rice & onion rings!
- The onion and green capsicum cubes are popularly added in restaurants to add bulk to the dish and also add a good crunch to your meal. You can skip them out if you do not like that.
- The same recipe can be made dairy free by skipping out the ghee & yoghurt if you are vegan.
- Tweak spice levels to suit your palate by cutting out the green chilli totally in the onion puree.
- Sugar is added to balance out the tang of the tomatoes & yoghurt. You can also add jaggery instead.
- To make the cashew paste, soak 5-6 cashews in warm water for 10 minutes & grind to a fine paste. Swirl on top before serving.
Making of Spicy Restaurant Style Egg Kadhai