EGGLESS EGG CURRY

Eggless Egg Curry Recipe | Vegetarian Egg Curry | Healthy Aperture

What is eggless egg curry?

Eggless Egg Curry is a spicy preparation of potatoes in onion tomato gravy. Boiled potatoes are mashed and shaped like eggs and cooked in spicy gravy to make an offbeat recipe. Eggless egg curry is nothing but differently presented potato curry that is very flavourful and delicious and of course hot!

Let’s talk about the ingredients for eggless egg curry

Eggless Egg Curry Recipe calls for eggs! But we are making the eggless version for which we will replace the eggs with some potatoes shaped like an egg. We need baby potatoes, which are just boiled. Make sure not to over boil the potatoes otherwise they will break when scooped. The gravy is spicy and delicious made of onions and tomatoes flavoured with ginger, garlic, and whole spices. The final garnishing of coriander and Kasuri methi adds a good freshness to an otherwise spicy gravy.

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To Make Eggs

1. Cut potatoes into halves, lengthwise and scoop out the center : Take boiled and peeled potatoes. Use a melon baller to scoop out the center. Refrigerate the hollow potato halves.

Tips:Refrigerating potatoes ensure that they don’t break when filled. Do not discard the scooped portion.

EGGLESS EGG CURRY

2. Mash and season potatoes and shape eggs : Collect the scooped portion in a bowl. Mash it properly. Add salt to taste, ½ tsp turmeric powder and ½ tsp dry mango powder. Make small balls. Take cold hollow potato halves. Fill in the yellow balls. Level them. Vegetarian eggs are ready. Keep them aside for now.

EGGLESS EGG CURRY

To Make Gravy for Egg Curry

1. Heat oil and cook whole spices : Heat 3 tbsp oil. Add 1 bay leaf and 2 dried red chillies. Now add 8-10 pepper corns, 4-5 cloves and 1 black cardamom. Cook for 30 seconds or till the spices turn aromatic.

EGGLESS EGG CURRY

2. Add sliced onions and ginger garlic paste and cook : Add 1 cup sliced onions and salt to taste and cook till they turn translucent. Thereafter add 1 tbsp ginger garlic paste and cook for 30 seconds.

Tips: Adding salt at this stage i.e. with onions, helps the onions to cook fast (tip by dear husband). Do not overcook ginger garlic otherwise flavours will be lost

EGGLESS EGG CURRY

3. Add spice powders and cook : Add 3 tsp kashmiri chilli powder, 1 tbsp coriander powder, ¼ tsp turmeric powder and ¼ tsp dry mango powder. Cook for a minute. Add in 2-3 tbsp water and cook till the onions are almost dissolved.

Tips:Kashmiri red chilli powder gives nice red colour to the gravy and is low on heat.

EGGLESS EGG CURRY

4. Add tomato puree and cook : Tip: To fasten the process of cooking tomato puree, cover the pan and let the tomatoes cook. Keep stirring occasionally. It will take 12-15 minutes.

Tips:To fasten the process of cooking tomato puree, cover the pan and let the tomatoes cook. Keep stirring occasionally. It will take 12-15 minutes.

EGGLESS EGG CURRY

5. Add water and simmer and add eggs : Add 2 cups of water or as per the desired consistency. Let it simmer for 10minutes. Add vegetarian eggs. Simmer for 2 minutes.

Tips:Do not cook too much after adding eggs.

EGGLESS EGG CURRY

6. Bon appétit : Garnish with chopped coriander and dry kasuri methi leaves and ½ tsp garam masala powder. And serve with hot chapatis.

EGGLESS EGG CURRY

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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