Steamed Egg Curry

Nutrition values are AI-estimated based on ingredients.

• 6 eggs
• 1 & 1/2 cups warm water
• 1/2 teaspoon salt (for eggs)
• 1/4 teaspoon turmeric powder (for eggs)
• 1 medium to large onion (127g)
• 14 gm ginger
• 14 gm garlic (5 to 6 cloves)
• 1 medium to large tomato (126g)
• 4 tablespoons cooking oil
• 1 medium potato (boiled, peeled, cubed, optional)
• 1/2 teaspoon turmeric powder (for gravy)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon kashmiri chilli powder
• 1 cup hot water (for gravy)
• 1 teaspoon salt (for gravy)
• 1 teaspoon garam masala powder
• Coriander leaves (for garnish)

1. 1Crack eggs into a bowl, add 1/2 tsp salt and 1/4 tsp turmeric powder. Beat until frothy using a hand blender or whisk.
2. 2Gradually add 1.5 cups warm water (35-45°C) to the egg mixture, blending until very frothy.
3. 3Grease a heat-proof container (e.g., steel or cake pan) with 1 tbsp oil, then pour in the egg mixture.
4. 4Place a trivet in a large pot, add hot water up to 1/3 the height of the egg container, and bring to a boil.
5. 5Switch off heat, carefully place the egg container onto the trivet, cover the egg container, then cover the large pot.
6. 6Switch stove to high until water boils, then lower to medium and steam for 10 minutes. Switch off heat and let sit for 5 more minutes, then remove.
7. 7Run a butter knife around the edges of the steamed egg block, cover, and let it rest while preparing the gravy.
8. 8Blend onion, ginger, garlic, and tomato to a smooth paste in a blender.
9. 9Heat 4 tbsp oil in a pot or pan. If using, fry boiled potato cubes until golden brown, then remove.
10. 10Reduce heat, carefully add the blended paste to the hot oil. Cook on medium heat, stirring, until the paste is dry.
11. 11Add 1/2 tsp turmeric powder, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp red chili powder. Stir and cook until aromatic.
12. 12Add 1 cup hot water and 1 tsp salt, mix well, and bring the gravy to a simmer.
13. 13Carefully add the steamed egg slices and fried potatoes (if using) to the simmering gravy. Gently coat them.
14. 14Sprinkle with 1 tsp garam masala and fresh chopped coriander leaves. Serve hot with rice or roti.

These instructions are our analysis of the original video. Watch on YouTube →