Eggless Egg Curry recipe with step by step pictures and recipe video of eggless egg curry
What is eggless egg curry?
Eggless Egg Curry is a spicy preparation of potatoes in onion tomato gravy. Boiled potatoes are mashed and shaped as 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 as 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 otherwise spicy gravy.
Ingredients for Eggless Egg Curry Recipe
- 10-12 baby potatoes, par boiled and peeled
- Salt to taste
- ½ tsp turmeric powder
- ½ tsp dried mango powder (amchur)
- 3 tbsp oil
- 1 bay leaf (tej patta)
- 2 dried red whole dry chillies (sookhi lal mirch)
- 8-10 pepper corns (sabut kali mirch)
- 4-5 cloves (laung)
- 1 black cardamom (badi elaichi)
- 1 cup sliced onions
- 1 tbsp ginger garlic paste
- 1 cup pureed tomato
- 3 tsp kashmiri chilli powder
- 1 tbsp coriander powder
- ¼ tsp turmeric powder
- ¼ tsp dry mango powderSalt to taste
- Dry fenugreek leaves for garnishing
- The handful of chopped coriander
- ½ tsp garam masala powder
How to make eggless egg curry
To make eggs:
- 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.
Important: Do not discard the scooped portion.
Tip: Refrigerating potatoes ensure that they don’t break when filled.
- 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.
To make gravy for egg curry:
- 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.
- 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.
Tip: Adding salt at this stage i.e. with onions, helps the onions to cook fast (tip by dear husband)
Tip: Do not overcook ginger garlic otherwise flavours will be lost
- 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.
Tip: Kashmiri red chilli powder gives nice red colour to the gravy and is low on heat.
- Add tomato puree and cook
Add 1 cup tomato puree. Cook till the oil oozes out.
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.
- 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.
Tip: Do not cook too much after adding eggs.
- Bon appétit
Garnish with chopped coriander and dry kasuri methi leaves and ½ tsp garam masala powder. And serve with hot chapatis.
- You may add fresh mint while garnishing. It tastes awesome.
Watch Video – Eggless Egg Curry Recipe | Vegetarian Egg Curry – VinisCookBook Recipes
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