Egg Curry & Gozleme
Egg curry can be categorized under comfort food for sure. You will find many variations of this dish if you move around in India….also every household has a different recipe. This recipe is a combination of flavors I like and some research on the internet. I specially love the golden orange color of the curry and I like the addition of potatoes in this recipe as well…. it makes it more hearty I feel. This recipe is quiet simple and I went easy on the spices too. I used dried red chilies in the masala and wanted its flavor to shine through. In fact its the chilies that give this dish its color. Its not too spicy though, as when you use dried chilies the heat bar sort of stays low. Other spices that I used were basic from Indian pantry, nothing out of the ordinary. Traditionally egg curry like any other Indian curry is paired with rice and naan/roti but I wanted to do a recipe for gozleme which is my opinion is a great accompaniment with this recipe and is easier to make than naan and or roti.
Gozleme is a Turkish flatbread that’s made with flour kneaded with plain yogurt baking powder and salt. Unlike making bread you don’t need to knead it a whole lot – just a couple of minutes to sort of activate the gluten a little bit. Then the dough rests in the fridge for an hour, roll it out into a 1/4 inch thick shape, slice it into thick strips and cook it in a pan with olive oil. Its a great substitute for naans and pita – in future I might experiment with different toppings over gozleme and turn it into a pizza. It should work pretty well. In the meantime enjoy it with egg curry. Make this recipe over the weekend if you find it too time consuming.
Serving for 2 people
For Egg Curry
1 large onion, peeled and roughly diced into big chunks
1/2 inch piece ginger, peeled
3 to 4 whole dried red chilies (or less, as per taste), soaked in 1/2 cup water overnight
2 medium size tomatoes, roughly diced
3 eggs, hard boiled, peeled and cut into halves
2 small potatoes, half boiled, peeled and diced
2 tbsp vegetable oil or ghee
1 pod green cardamom, bashed roughly
1 tsp garam masala
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp turmeric
1 tsp sugar
handful of fresh cilantro, roughly chopped (optional)
1 to 2 cups water
- Heat 1 tbsp ghee in a non stick pan. Place eggs (yolk side down) and fry over medium heat till they turn golden. Flip and fry on the other side as well. Sprinkle some salt and a pinch of turmeric while they are cooking. Remove from heat once they are done.
- In the same pan add diced potatoes and cook till slightly golden. Sprinkle a pinch of salt while they are cooking. Keep aside.
- In a blender add onions, ginger and soaked red chilies (discard water). Blend to form a smooth puree.
- In a pot heat up ghee and add the onion puree. Cook over medium heat till all the moisture is evaporated and the puree starts turning golden.
- While the onion puree cooks, place tomatoes in the blender and whiz to make a puree.
- Once the onion puree turns golden, add all the spices to it and stir to mix well. Cook for a minute or till the spices get fragrant.
- Add tomato puree, salt and sugar and mix well. Cook with the lid on for a few minutes stirring occasionally. After a few minutes take the lid off and continue to cook stirring frequently till you start seeing specs of ghee being released by the mixture.
- Add water (as per desired consistency – considering some of it will evaporate while cooking) and mix well.
- Add eggs and potatoes and cook covered with a lid.
- Cook for 5 to 10 minutes or till the potatoes are tender. At this point if you feel the curry is too runny then continue cooking uncovered for a few minutes or until you reach the desired consistency. Taste for seasoning and adjust if needed.
- Add freshly chopped cilantro and mix gently.
3/4 cup bread flour – can be replaced with AP flour
1/3 cup plain yogurt
1/2 tsp baking powder
1/2 tsp salt
olive oil for cooking
- In a large mixing bowl add yogurt. Whisk roughly to form a smooth consistency.
- Add flour, salt and baking powder and mix to form a rough mass.
- Turn the mixture onto the counter and knead for a couple of minutes. Sprinkle a little flour if you feel its sticking too much or sprinkle a little water if you feel that the dough is too dry. The consistency of the dough should be tacky.
- Round the dough and form into a disk. Cover with plastic wrap and refrigerate for an hour.
- Remove from fridge and roll out in a 1/4 thick round. Using a pizza cutter or a sharp knife cut the round into 4 strips. Cut these strips into half (lengthwise).
- Heat some (abt 1 tbsp) olive oil in a non stick pan over medium heat and cook the strips two at a time in oil – for 2 to 3 minutes on each side or till they turn golden brown. Repeat with the rest of the bread adding more oil as needed.
- Serve warm.