Name: Poached Egg Curry recipe by Swarnava Halder at BetterButter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1
Ingredients: Poached Egg 1; Tomato (medium size) 1; Mustard/Vegetable oil 2 tbsp; Onion paste 1 tbsp; Ginger-garlic paste 2/3 tbsp; Cumin powder 1/2 tsp; Corriander powder 1/2 tsp; Shahi garam masala powder 1 tsp; Turmeric powder 1 tsp; Kashmiri Red chilli powder 1 tsp; Whole dry chillies 2; Mustard/Vegetable oil 2 tbsp; Garlic 2 cloves; Lemon juice 2 tbsp; Bay Leaf 1; Sugar to taste; Salt to taste; Water as required

Ingredients Serving: 1

Poached Egg 1
Tomato (medium size) 1
Mustard/Vegetable oil 2 tbsp
Onion paste 1 tbsp
Ginger-garlic paste 2/3 tbsp
Cumin powder 1/2 tsp
Corriander powder 1/2 tsp
Shahi garam masala powder 1 tsp
Turmeric powder 1 tsp
Kashmiri Red chilli powder 1 tsp
Whole dry chillies 2
Mustard/Vegetable oil 2 tbsp
Garlic 2 cloves
Lemon juice 2 tbsp
Bay Leaf 1
Sugar to taste
Salt to taste
Water as required

Instructions

At first prepare the red paste by blending the tomato sauce, garlic cloves, sugar, turmeric powder, kashmiri red chilli powder, dry red chillies and lemon juice using the mixer grinder.
In a wok, heat up the oil and add a bay leaf followed by the onion paste.
When the onion turns brownish, add ginger garlic paste, saute for a minute then mix the red paste, allow it to be well cooked on a medium flame.
When the red masala is almost cooked and oil starts to separate, add the cumin, coriander powder and mix well.
Now add 1 cup water, adjust the seasoning and let it come to a boil.
When the gravy comes to your desired consistency, carefully shift the poached egg into it, Stir very lightly and cook for another minute.
Sprinkle some shahi garam masala powder on it and turn off the flame. Garnish with some fresh coriander leaves and serve.

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