Poached Egg Curry
Poached eggs in a light, spiced curry - a quick, protein-rich alternative to traditional egg curries.
Cooking
Heat ghee in a flat bottom pan. Fry tomatoes on high heat so that they turn brown but stay firm. Remove and keep aside for garnishing.
To the same pan add oil and heat. Fry the chopped onion on medium heat for 5 minutes till they turn brown and soft.
Then add ginger, garlic, and cumin and fry for minutes or till oil separates on medium-low heat.
Sprinkle water to avoid masala sticking to the bottom of the pan.
Add salt, and1/4 cup water and let come to boil. Simmer for 1 minute. Turn heat to low.
Break in the eggs carefully so that the yolk remains intact (just like making a poach). After you break in each egg, add gravy on top using a spoon
(see picture on top left).
Cover and cook on very low heat for 10
Turn off heat and garnish with sautéed tomato, chopped onions, and cilantro (dhonepata).
Picture on top right shows the finished product.
Serving Suggestions
Serve with white rice or pulao. This dish is
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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