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egg-curry-recipe

Egg Curry Recipe

This recipe is vegan.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 servings

Ingredients 

Main Ingredients

  • 1 cup chickpea flour
  • ½ teaspoon turmeric powder
  • ½ teaspoon black salt (kala namak)
  • ½ teaspoon baking powder
  • 1 cup water
  • 2 tablespoon oil
  • 1 large onion, finely chopped
  • 2 tomatoes, pureed
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • ½ teaspoon garam masala
  • Salt to taste
  • Fresh cilantro for garnish

Instructions 

  1. Mix chickpea flour, turmeric, black salt, baking powder, and water to make a smooth batter.
  2. Heat 1 tablespoon oil in a non-stick pan. Pour a small amount of batter to form mini pancakes. Cook until golden brown on both sides. Set aside.
  3. In the same pan, heat remaining oil. Add cumin seeds and let them splutter.
  4. Add onions and sauté until golden brown. Add ginger-garlic paste and cook for another minute.
  5. Add pureed tomatoes, coriander powder, garam masala, and salt. Cook until oil separates.
  6. Add the chickpea pancakes to the curry and simmer for 5 minutes.
  7. Garnish with fresh cilantro and serve hot.

Keywords

Egg Curry, Vegan
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