Steamed Egg Curry | | Chef Harpal Singh

#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 Water jug Masala swirl Mixer grinder Glass bowl Larah series platter Follow me on YouTube for the variety of dishes: Follow me on Facebook: Follow me on Twitter: Follow me on Instagram: Follow me on Linkedin: Follow me on Pinterest: