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Egg and Paneer Curry
Category : Curries and gravies, Egg
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
- Divide the paneer into two portions.
- Mix one portion with the saffron to colour it.
- Make small balls of the coloured paneer and cover with the remaining paneer to make an egg shape. Then deep fry the eggs and keep aside.
- Heat some oil in a pan and fry the onions till dark brown.
- Add the ground masala paste and fry for a few minutes more before adding the tomatoes.
- Add 2 cups water and simmer for 15 mins.
- Place the eggs carefully into the mixture and continue to simmer for 5 mins. longer. Add salt.
- Remove from the fire, sprinkle with coriander leaves and serve immediately.
Ingredients:
500 g - paneer (cream cheese)
1 tbsp - chopped coriander leaves
1/4 tsp - saffron (dissolved in 1 tsp - water)
salt to taste
oil
2 - onions (sliced)
3 - tomatoes (chopped)
500 g - paneer (cream cheese)
1 tbsp - chopped coriander leaves
1/4 tsp - saffron (dissolved in 1 tsp - water)
salt to taste
oil
2 - onions (sliced)
3 - tomatoes (chopped)
Grind to a paste:
1 1" piece - ginger
1 tsp - poppy seeds
1 tsp - coriander seeds
10 - peppercorns
1/2 tsp - cumin seeds
6 - red kashmiri chillies
RECIPES BY REHANA KHAMBATY
