How to make Egg Vindaloo - SK Khazana -
On a Goan sojourn! Boiled eggs in a spicy Goan gravy; this dish literally calls for a nap after you indulge in it on a Sunday afternoon.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Eggs (अंडे), Cloves (लौंग)
Cuisine : Goan, Fusion, Indian
Course : Main Course Egg
For more recipes related to Egg Vindaloo - SK Khazana checkout Kolhapuri Egg Curry, Omelette Curry, Egg Macho, Kodi Guddu Pulusu . You can also find more Main Course Egg recipes like Kodi Guddu Pulusu Baked Eggs Egg Bhaji Sizzling Chilli Beancurd
Egg Vindaloo - SK Khazana Recipe Card
Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Egg Vindaloo - SK Khazana Recipe
Eggs hard-boiled, peeled 6
Cloves 6-8
Black peppercorns 10-15
Cumin seeds 1 1/2 teaspoons
Green cardamoms 4-5
Dried red chillies 3
Cinnamon 1 inch
Ginger 1/2 inch, finely chopped
Garlic finely chopped 1 1/2 tablespoons
Wine vinegar 2-3 tablespoons + 1 teaspoon
Oil + 2 tablespoons 2-3 teaspoons
Salt to taste
Red chilli powder 3/4 teaspoon
Onions sliced 2 medium
Turmeric powder 1/4 teaspoon
Tomatoes Finely chopped
Green chillies slit 2-3
Granulated sugar 1/2 teaspoon
Fresh coriander leaves 1 teaspoon chopped + for garnish
Method
Step 1
Put cloves, black peppercorns, cumin seeds, green cardamoms and dried red chillies in a blender jar and blend to a coarse powder.
Step 2
Break and add cinnamon, ginger, garlic and 2-3 tbsps vinegar and blend to a fine paste and transfer into a bowl.
Step 3
Halve the eggs lengthwise.
Step 4
Heat 2 tsps oil in a non-stick pan on medium heat, add 1 tsp of the ground paste and saute for a few seconds. Add salt, ¼ tsp Tata Sampann Chilli Powder and sprinkle a little water, mix well.
Step 5
Arrange the eggs cut side down in the pan and cook on high heat for 1 minute. Take the pan off the heat and let the eggs remain in it.
Step 6
Heat 2 tbsps oil in another non-stick pan, add onions and saute. Add a pinch of salt and continue to saute on high heat till they turn golden.
Step 7
Add ¾ of the remaining spice paste and 2 tbsps water, mix well and sauté for 1-2 minutes. Add salt, ¼ tsp turmeric powder and remaining Tata Sampann Chilli Powder, mix well and sauté for 1-2 minutes.
Step 8
Add tomatoes and green chillies, mix well. Add 2 tbsps water, mix, cover and cook for 2-3 minutes or till the mixture is pulpy and the oil separates.
Step 9
Add sugar and mix well. Add ¾ cup water and mix well. Let the mixture come to a boil.
Step 10
Transfer almost all the eggs and save 1 half for garnish. Reduce heat, sprinkle 1 tsp coriander leaves. Add remaining wine vinegar, cover and cook for 2 minutes.
Step 11
Transfer into a serving bowl, garnish with the remaining egg and sprinkle a little coriander leaves on top. Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
