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Egg Paneer Curry

Egg Paneer Curry is a popular Indian Curries
Author :
Category :
Non-Vegetarian
Course :
Curries
Cuisine :
Indian
Technique :
Stewed
Difficulty :
Medium
Servings :
Serves 2
RATINGs :

Ingredients

4 - hard boiled eggs

4 - medium size onions, cut and ground into paste

2 tsp - Garlic and Ginger paste

4 - tomatoes, cut and ground to a paste

1/2 cup - Milk

100 g - Cottage cheese (paneer) shredded

Coriander leaves - 1/2 cup

1 tsp - Garam Masala

6 tbsp - refined oil

Salt to taste

Method

  1. Heat oil in a large pan
  2. Add the garlic and ginger paste, when light brown add the onion paste and tomato paste and cook till the oil separates
  3. Add milk and keep stirring till a thick paste is formed.
  4. Add two cups of water and boil for a while
  5. Add salt to taste
  6. Cut the eggs in half and place these in the curry just before serving
  7. Garnish with garam masala and green coriander leave
  8. Garnish with shredded cottage cheese (paneer)
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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian Food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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