Peanut Egg Curry

Peanut egg curry. Spicy delicious egg curry in peanut gravy. Grated eggs and ground peanut made this curry rich creamy and mouthwatering. Perfect side dish to pair with any Indian flatbread, jeera rice, pulao or fried rice.

Taste is completely different from the egg curry we usually make. You can make this as a side dish for your lunch or dinner. This tasty and flavorful curry is also great as party side dish. You may like some more egg curries with different taste and flavour on this blog. Click on the name below to get the recipe.

1. Srilankan egg curry

2. Dim kosha

3. Egg in green curry

4. Dim posto

5. Kerala egg roast with potato

6. Egg korma

7. Egg in mustard gravy

8. Egg in yogurt sauce

9. Spicy egg or masala egg

10. Piperade with Indian spices

And you can also try delicious Potato stuffed egg enchilada

To make this curry you have to grate the hard boiled eggs. Grated eggs and ground peanut will give your curry a rich creamy texture. Peeling soaked peanut is very easy. Just rub the peanut lightly with your finger tips to peel the red skin. I have ground the cardamom, cinnamon and cloves with onion garlic to make a smooth gravy. You can use these whole spices for tempering or tadka before adding onion ginger garlic paste. But these will come in mouth while eating so better to grind into a smooth paste.

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Recipe

Egg – 3-4, hard boiled

Peanut – 1/2 cup

Onion – 1 large, chopped

Garlic – 3-4 cloves

Ginger – 1/2 inch piece

Green chilli – 1-2

Green cardamom – 2

Cloves – 3

Cinnamon – 1/2 Inch piece

Tomato – 2, medium

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Cilantro or coriander leaves – 1-2 tablespoon, chopped, optional

Kasuri methi – 1 teaspoon

Oil – 3 tablespoon

Water – 1&1/4 cup

Method

1. Wash and soak the peanut in sufficient water overnight. Next day drain the water and wash again. Peel the red skin of peanut. Rub the peanut gently with your fingers to remove the red skin.

2. Peel and grate the boiled eggs and keep aside.

3. Grind onion, garlic, ginger, green chilli, green cardamom, cloves and cinnamon into a smooth paste.

4. Grind the soaked and peeled peanut. Add chopped tomato and grind again. Make a smooth paste of peanut and tomatoes.

5. Heat oil in a pan. Add onion garlic, chilli, cardamom, cloves and cinnamon paste. Fry till oil leaves the sides.

6. Add tomato and peanut paste. Mix well. Add cumin powder, coriander powder, turmeric powder and Kashmiri red chilli powder and mix. Saute till spices dried up completely and oil separated.

7. Now add the grated boiled eggs and salt. Also add chopped cilantro or coriander leaves if using. Mix well.

8. Add water and mix. When the curry starts to boil reduce the heat. Cook on simmer for 5-6 minutes.

9..Crush Kasuri methi with your palm and add in the curry. Remove from heat. Your peanut egg curry is ready.

10. Garnish with cilantro or coriander leaves. Serve hot with pulao, jeera rice, rumali roti, paratha, puri, roti, naan or any bread.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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Gobhi Palak Paneer Or Cauliflower With Spinach And Cottage Cheese

Gobhi palak paneer or cauliflower with spinach and cottage cheese.
A spicy, rich and delicious curry to serve with any type of bread or rice.
Paneer, cashew nuts, melon seeds and spices made this cauliflower curry rich spicy and mouthwatering.

You may like some more cauliflower recipes on this blog.

1. Cauliflower with ginger julienne

2. Cauliflower with coconut and poppy seeds

3. Fulkopir paturi

4. Spicy cauliflower stir fry

Monday again and our this week’s 228 #Foodiemonday bloghop theme is winter delight suggested by Priya Iyer who blog at The World Through My Eyes. Priya is a very talented blogger and a very dear friend. Do visit her space for lots of healthy and yummy recipes. I love her healthy and delicious recipes. Recently loved her Thai pineapple salad. I am going to try it soon.

I have used two winter special vegetables cauliflower and spinach in this curry. We can get all the vegetables round the year these days. But seasonal vegetables taste best. This curry is also perfect for a party side dish. Its goes well with any type of Indian bread or rice dishes. Sauteed and ground onion, tomatoes, garlic, ginger, chili, cashews, melon seeds, cardamom, cinnamon and cloves made this curry thick, creamy and delicious.

Recipe

Cauliflower – 1, medium

Spinach – 100 grams

Paneer or cottage cheese – 1 cup, crumbled

Cashew nuts – 7 – 8

Melon seeds – 2 tablespoon

Onion – 1 large, sliced

Garlic cloves – 5 – 6

Ginger – 1 inch piece

Tomato – 2 medium, chopped

Green chilli – 3 – 4 or to taste, chopped

Green cardamom – 2

Cinnamon – 1 inch piece

Cloves – 3

Oil – 4 tablespoon

Salt to taste

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Method

1. Cut the cauliflower in small florets. Rinse well and keep aside.

2. Clean wash and chop the spinach.

3. Peel and chop the ginger and garlic roughly.

4. Heat 2 tablespoon oil in a pan. Add green cardamom, cloves and cinnamon.
Add sliced onion, chopped green chilli, ginger and garlic. Fry until onion becomes brown.

5. Add chopped tomatoes and saute till tomatoes becomes mushy.

6. Add cashew nuts, melon seeds and chopped spinach. You can use almond instead of cashew nuts if you want. Use soaked and peeled almonds if using.
Saute till spinach cooked well.

7. Add crumbled paneer or cottage cheese. I have used homemade paneer or cottage cheese. Mix well and saute for 2 minutes. Let the mixture cool down.

8. Now grind into a smooth paste with the help of little water.

9. Heat remaining 2 tablespoon oil in a pan. Add cauliflower florets and salt. Fry till the florets becomes golden brown.

10. Add ground mixture, cumin powder, coriander powder, turmeric powder and garam masala powder. Mix well.
Saute for 2 minutes or till dried up.

11. Add 2 cup water and mix. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 15 minutes or until the cauliflower becomes tender. Stir in between.

12. Taste and adjust salt if require. You can add little more water if you want more gravy. Or if you want thick gravy or dry curry cook for some more time.
When you get your desired consistency remove from heat.

13. Garnish with onion rings and cilantro or coriander leaves. Serve with steamed rice, pulao, fried rice, jeera rice, roti, paratha, naan, puri or any bread.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
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