This recipe is intended for vegetarians who want a taste of egg curry. No need to worry… this recipe was specially designed sans the eggs (hence, the title). We use half-cooked potatoes as substitute for the eggs and stuff them with crumbled paneer and potato bites.
For the masala:
- 2 tbsp. of onion paste
- ¼ of ginger paste
- ¼ tsp. of garlic paste
- 1 tbsp. of curd (thick Market curd/yogurt)
- 1 tbsp. of tomato puree
- ½ of cashew Paste
- ¼ of cumin seeds
- ½ of Degi Mirch
- ½ of garam masala powder
- ½ of coriander powder (sukha dhaniya)
- 1 ½ tsp. of kastoori methi (or dried fenugreek leaves)
- 1 tbsp. of oil
For the egg substitute:
- 5-6 pieces of baby potatoes
- 2 tbsp. of paneer, grated
- Wash and peel the potatoes before washing them again once they are all peeled.
- Fill pan with water, add salt and boil the potatoes for about 12-15 minutes. (Note that you need to half-cook them and not overcook them.) To check, do the toothpick test by inserting a toothpick through the potato. If it is pricked immediately, then it simply means that the potatoes are ready.
- Bring them to a plate, cut each one of them in half and let them cool completely.
- Using a small spoon, carefully scoop the center to make it look like half an egg without the yolk. Do this step to all the remaining cooked potatoes.
- Into a small bowl, mix the crumbled paneer and the potato bites which have been scooped out. Mash them, add a bit of salt to taste, and if you prefer them to have that yolk effect just add a little of haldi.
- Add a tight scoop into the hole and adjust to make the piece presentable.
- For the masala, heat oil in a kadhai and add the cumin seeds. Once the oil sputters, add in the garlic paste and sauté.
- Eventually, add the onion paste and sauté again for another 2 minutes over medium heat.
- Add the cashew paste, tomato puree and curd, then sauté again for 2-3 minutes.
- Add the spices, mix well and continue to cook until the masala is diminished to a quarter of its original quantity.
- Put half a cup of water and bring the mixture into a boil in order to make thick gravy. If you prefer a more liquid version, feel free to adjust water.
- Bring the masala into boil, add in the seasonings and the kastoori methi, and mix the masala well.
- Bring the masala into a final boil; take it off the heat before adding the mock eggs piece by piece.
- Gently and carefully coat the “eggs” with gravy and you can finally serve your eggless egg curry with rice or rotis.
Time and Serving
- Preparation : 20 minutes
- Cooking : 40 minutes
- Serving : makes 4