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MSGID: 35326.fidonet_cooking@1:105/500 2db31e4f
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Punjabi Egg Curry
 Categories: Indian
      Yield: 2 Servings
 
      5    Eggs; up to 6
      1 pn Turmeric powder; generous
      1 md Potato; peeled; cut into
           - halves or quarters
      3 tb Mustard oil or
           - vegetable oil;
           - up to 4 tb
      1    Green cardamom; cracked open
      1    Cinnamon stick (1/4")
    1/2 c  Onions; finely chopped
      1 cl Garlic; finely chopped
    1/2 tb Fresh ginger; or to taste,
           - finely chopped
      1 c  Tomatoes; slightly sour,
           - finely chopped
      1 ts Coriander powder
    1/2 ts Red chilli powder;
           - adjust to taste
    1/4 ts Turmeric powder
    1/8 ts Garam masala
    1/4 ts Amchoor (dry mango powder)
    1/2 c  Water; or more depending on
           - desired consistency
    1/2 ts Kasuri methi (dried
           - fenugreek leaves)
           - (optional)
           Salt
           Fresh cilantro; for garnish
 
  Hard boil the eggs. Peel the eggs, slit them (but not all the way
  through) using a sharp knife rub them with a generous pinch of
  turmeric powder and let sit.
  
  In a heavy bottomed pot, add the oil and heat on medium-high until
  you see faint ripples on the oil surface. If using mustard oil, you
  will need to heat it a little longer until to do away the raw smell.
  Reduce heat to medium. Add the cardamom and cinnamon stick and let
  crackle for 10 to 120 seconds. Add the finely chopped onions next and
  cook them until golden brown. About 6 to 8 minutes.
  
  Next, add the garlic & ginger and cook for 1 to 2 minutes until you
  start smelling anice aroma. Reduce the heat to low and add the
  tomatoes next along with coriander, turmeric, chilli, garam masala &
  amchoor powder. Start to cook this masala on low heat. After about 3
  to 4 minutes add the potatoes, cover and cook the masala until you
  see the oil separating on the sides of the pan. About 8 to 10
  minutes. In between, if you see masala sticking to the bottom of pan,
  add some water. This slow cooking is very important to develop
  flavors and color of the paste, do not rush. Allow the masala to
  reduce until it acquires beautiful reddish to brown color and the
  potatoes are 90% done.
  
  Add the turmeric rubbed eggs to the pot, sprinkle the kasuri methi,
  add more water (if you want a thinner gravy), cover and let cook for
  another 5 to 7 minutes. Put off the stove and let sit at least 2
  hours before serving.
  
  Warm up, garnish with cilantro and serve!
  
  Recipe by sanjuro
  
  Recipe FROM:
  
 
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