Ingredients
for eggs
paneer 250 gm
tuvar dal 100 gm
cornflour 1 tbsp
onion 1
turmeric 1/2 tsp
garlic 2 cloves
soya nuggets 2 cups
curd 1 cup
nutmeg 1/4 tsp
cardamoms 6
green chili 1 or to taste
coriander leaves chopped 4 tbsp
flour 4 tbsp
water 1 cup
salt to taste
oil for frying
soak the nuggets in hot water for 10 minutes, wash, squeeze and soak in curd for an hour.
soak the dal for 2 hours and grind to a smooth paste with salt and turmeric and minimum water.
prepare some balls, the size of an egg yolk, steam in cooker till firm, then cool.
peel and slice the onion and garlic.
saute in little oil with green chili chopped till soft
grind it with nuggets, nutmeg, cardamom and salt.
knead it to a hard paste.
mix paneer with little salt and knead to a smooth dough sprinkling little cornflour to bind.
prepare an outer covering for the dal yolk out of the paneer.
shape into the size of a real egg.
roll each egg in the ground nugget paste to form an outer layer about 1/2 cm thick.
prepare a thin batter with flour and water.
dip each egg in batter and deep fry till golden brown.
for the curry
onion 3
tomatoes 4 big
cardamom 8
cloves 2
cinnamon 1 small piece
ginger 1"
garlic 3 cloves
chili pdr 1 tsp ot to taste
poppy seeds/ khus-khus 1/2 tsp
coriander pdr. 1 tbsp
turmeric pdr 1/2 tsp
coriander leaves chopped 4 tbsp
fresh cream 4 tbsp
saffron a pinch
salt to taste
oil for frying
soak saffron in a tsp of warm milk.
chop tomatoes, boil in little water, cool, mash and sieve.
peel and grate onions
grind cardamom, cloves, cinnamom, ginger, garlic, poppy seeds and coriander pdr. to a fine paste
heat oil, saute grated onion, add the ground paste, turmeric and chili powders, fry well till oil separates.
add the tomato puree, salt and slowly slide the fried eggs in the curry.
simmer till thick on low heat, pour the soaked saffron and cream
garnish with coriander leaves
serve hot with roti or with rice and enjoy. your eggs !