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.

How to Make an Eggless Egg Curry, Aloo Ke Ande (Recipe for Vegetarians)
How to Make an Eggless Egg Curry, Aloo Ke Ande (Recipe for Vegetarians)

 

 

Ingredients

 

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
  • Salt

 

For the egg substitute:

  • 5-6 pieces of baby potatoes
  • 2 tbsp. of paneer, grated
  • Salt

 

Directions

  1. Wash and peel the potatoes before washing them again once they are all peeled.
  2. 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.
  3. Bring them to a plate, cut each one of them in half and let them cool completely.
  4. 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.
  5. 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.
  6. Add a tight scoop into the hole and adjust to make the piece presentable.
  7. For the masala, heat oil in a kadhai and add the cumin seeds. Once the oil sputters, add in the garlic paste and sauté.
  8. Eventually, add the onion paste and sauté again for another 2 minutes over medium heat.
  9. Add the cashew paste, tomato puree and curd, then sauté again for 2-3 minutes.
  10. Add the spices, mix well and continue to cook until the masala is diminished to a quarter of its original quantity.
  11. 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.
  12. Bring the masala into boil, add in the seasonings and the kastoori methi, and mix the masala well.
  13. Bring the masala into a final boil; take it off the heat before adding the mock eggs piece by piece.
  14. 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

 

How to Make an Eggless Egg Curry
How to Make an Eggless Egg Curry
How to Make an Eggless Egg Curry
How to Make an Eggless Egg Curry

 

How to Make an Eggless Egg Curry
How to Make an Eggless Egg Curry

 

How to Make an Eggless Egg Curry
How to Make an Eggless Egg Curry

 

How to Make an Eggless Egg Curry
How to Make an Eggless Egg Curry

 

How to Make an Eggless Egg Curry
How to Make an Eggless Egg Curry

 

How to Make an Eggless Egg Curry
How to Make an Eggless Egg Curry

 

How to Make an Eggless Egg Curry
How to Make an Eggless Egg Curry

 

How to Make an Eggless Egg Curry
How to Make an Eggless Egg Curry

 

How to Make an Eggless Egg Curry
How to Make an Eggless Egg Curry

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