egg curry

Chestnut Egg Curry

2+

This recipe requires a lot of ingredients which is what makes it so delicious! I had a lot of leftover chestnuts which I got from costco and wanted to put them to good use. This recipe is one such innovation and is definitely a must-try!

Ingredients:

  • Eggs – 4 boiled, peeled & halved
  • Medium sized white onion – ½
  • Tomatoes     – 2 (pureed)
  • Green chilly  – 1
  • Curry leaves – 1 sprig (cut)
  • Garlic – 2 cloves (smashed)
  • Roasted chestnuts/Almonds – 5 
  • Milk – ¼ cup

Roasted Masala:

  • Salt 
  • Turmeric powder – ½ tsp
  • Kashmiri chilli powder – 1 tbsp
  • Coriander powder – 1 tsp
  • Cumin powder – 1 tsp
  • Madras curry masala(optional) – 1 tbsp
  • Oil – 5 tbsp

Method:

  1. Heat 2 tbsp oil in a wide pan and saute the onions, chilly, garlic & curry leaves until soft & keep them aside on a plate.
  2. Pour 3 tbsp oil on the pan & add all the masalas, salt & saute till they become fragrant. Be careful as they might burn easily & the fragrance might be a bit too strong.
  3. To the roasted masala add the sauteed onions, chilly, garlic & curry leaves & mix everything together.
  4. Pour the pureed tomatoes, mix & let it boil. Check for seasoning.
  5.  Meanwhile blend the chestnuts, almonds & milk/cream until frothy. Add this to the curry & mix well. 
  6. Finally drop the eggs into the curry and coat them well. Let it boil for 3 mins & turn off the stove. Garnish with cilantro & serve with roti, naan or pulao.
chestnut egg curry
2+

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