Steamed Egg Curry | स्टीम अंडा करी | Chef Harpal Singh | chefharpalsingh

#SteamedEggCurry a twist to the regular egg curry, which tastes so delicious and you will stick to this recipe. Where eggs are steamed and cut into cubes and simmered in a spicy gravy.

Ingredients Quantity
For Egg:
Spinach chopped 1 [Small Bunch]
Spring onion greens chopped 2-3 No.
Green chilli chopped 2 No.
Ginger chopped ½ inch
Coriander leaves chopped 1 Tbsp
Egg 4 No.
Turmeric powder ¼ tsp
Red chilli powder ½ tsp
Salt to taste
Oil for greasing the egg tray

For Curry:

Oil 3-4 tbsp
Cumin seeds 1 tsp
Onion chopped 2 No.
Ginger and garlic paste 1½ tbsp
Tomato chopped 3 No.
Salt to taste
Coriander powder 1½ tbsp
Red chilli powder 1 tsp
Turmeric powder ½ tsp
Aamchur powder ½ tsp
Ginger juliennes ½ inch
Green chilli slits 2 No.
Water as required
Spinach leaves ½ bunch
Spring onion greens 1 Tbsp
Garam masala ½ tsp
Coriander leaves chopped 2 Tbsp

Method:-
For steaming egg:
1. First take a Borosil glass bowl and add chopped spinach leaves, spring onion greens, green chillies, ginger and coriander.
2. Then add 4 eggs, turmeric powder, red chilli powder and salt and mix well.
3. Add water in steamer as per the measurement, place the egg boiler tray.
4. Now grease some oil in steamer tray and put the prepared egg mixture equally.
5. Place this tray on top of boiler tray, cover it with lid and switch on the steamer.
For Curry:
1. Heat oil in Borosil SS Deep Kadai, add cumin seeds, mix well and sauté till its light brown in color.
2. Add chopped onion, mix well and sauté on high flame till light golden brown in color.
3. Then add ginger and garlic paste mix well and saute for 2-3 mins.
4. Add chopped tomatoes and salt, mix well and sauté for 4-5 mins.
5. Add coriander powder, red chilli powder, turmeric powder, amchur powder, ginger juliennes and green chilli slits, mix well and sauté for 1 min.
6. Add water and mix well and cook for 2 mins.
7. Meanwhile chopped the spinach leaves and keep it aside.
8. Cover the pan and cook the curry for 10 min.
9. Add chopped spinach, spring onion greens, garam masala powder and coriander chopped and mix well.
10. Remove the steam eggs from the steamer and cut into half.
11. Add this into the curry, switch off the flame and mix well.
12. Remove the steam egg curry in Borosil Larah collection serving bowl, garnish with coriander leaves and serve hot.

Borosil SS sauce pan
https://bit.ly/3xjvuZl
Water jug
https://bit.ly/3HWC6Qq
Masala swirl
https://bit.ly/37FOzKm
Mixer grinder
https://bit.ly/3uvPkib
Glass bowl
https://bit.ly/33gupEy
Larah series platter
https://bit.ly/3xnFYqI

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