Name: Veg Egg Curry recipe by Ashwini Thaore at BetterButter
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 6
Ingredients: For making Paneer eggs--- Grated paneer: 1 pack cup + 6 tbsp; Turmeric powder or haldi: 1/8th tsp; Corn flour: 2tbsp; Oil: 1tsp; Salt; For making gravy: Oil: ¼ cup; Bay leaf / tej patta: 2; Cinnamon stick/ dalchini: 1 stick; Small cardamom/ choti elaychi: 1; Cloves: 3-4; Cumin seeds/ Jeera: 1 tsp; Paprika powder/ Kashmiri lal mirch powder: 1 tsp; Finely chopped onions: 1 cup or I medium size; Ginger Garlic paste: 1½ tbsp; Turmeric powder/haldi: ½ tsp; Red chilly powder / lal mirch powder: 1 tsp; Coriander/ dhania powder: 1½ tsp; Cumin/ jeera powder: 1tsp; Dry mango / amchur powder: 1 tsp; Garam masala powder: ½ tsp; Salt; water

ABOUT Veg Egg Curry RECIPE

The gravy I made for this eggless egg curry is same which I used for dhaba style egg curry as I think it goes best with these paneer eggs. You can also try with some creamy gravy, I think that should also just work fine. And if you want to eat paneer ke ande without gravy, just shallow fry them first. Cut them lengthwise and then shallow fry again from inside till they become crispy. Garnish them with fine chopped onions, chillies, coriander leaves and sprinkle some chaat masala on top. Tastes heaven

Ingredients Serving: 6

For making Paneer eggs--- Grated paneer: 1 pack cup + 6 tbsp
Turmeric powder or haldi: 1/8th tsp
Corn flour: 2tbsp
Oil: 1tsp
Salt
For making gravy: Oil: ¼ cup
Bay leaf / tej patta: 2
Cinnamon stick/ dalchini: 1 stick
Small cardamom/ choti elaychi: 1
Cloves: 3-4
Cumin seeds/ Jeera: 1 tsp
Paprika powder/ Kashmiri lal mirch powder: 1 tsp
Finely chopped onions: 1 cup or I medium size
Ginger Garlic paste: 1½ tbsp
Turmeric powder/haldi: ½ tsp
Red chilly powder / lal mirch powder: 1 tsp
Coriander/ dhania powder: 1½ tsp
Cumin/ jeera powder: 1tsp
Dry mango / amchur powder: 1 tsp
Garam masala powder: ½ tsp
Salt
water

Instructions

For making paneer eggs--- Take 6 tbsp of grated paneer, mix turmeric powder and salt. Mix nicely and make 6 small rounds like egg yolk. Now in a big bowl take 1 cup of grated paneer, corn flour, some salt. Mix and knead it like dough.
We have to knead it for almost 5-6 minutes till paneer becomes very smooth. Divide it in six portions. Roll each ball to disc shape. Put small yellow ball (yolk) in the center. Cover with the part from all the sides.
Put small yellow ball (yolk) in the center. Cover with the part from all the sides. Roll it between palms and give it an egg shape as shown in the video. Heat very little oil in pan and put the eggs in the pan to shallow fry them.
Drop little oil on the eggs too. Turn them couple of times and cook till they are golden brown from all the sides. When eggs are done take them out in a plate and let them cool down.
Once paneer eggs cool down cut them in two pieces. For making Gravy--- In a medium hot pan heat oil. Add bay leaf, cinnamon stick, small cardamom and cumin seeds. Stir it well.
Now add degi mirch/ paprika powder. Stir and add fine chopped onions. Reduce the heat to medium low and cook onions for almost 10 minutes. In between add salt and saute after every few minutes so onions don’t burn.
When onion turns brown add ginger garlic paste and cook everything till raw smell of ginger garlic is gone and onions loose oil. When you can see oil separating out from the onion, add haldi, coriander, red chilly and cumin powder.
Add little water so that masala do not burn and mix it nicely. Cook onion and masala till it looses oil again. Add water according to the consistency of the gravy you like. Increase the heat to medium and boil the gravy for 5-8 minutes.
After almost 8 minutes switch off the heat and add garam masala and dry mango powder. For Serving--- In a serving dish place paneer eggs and pour hot gravy over them. Paneer egg curry is ready to serve. Serve it hot

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