Veg Eggs Curry

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Veg Eggs Curry - Tasty and yummy Egg curry.

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Date Added:	May 8, 2009	Season:	Every Day
Category:	Egg	Prep. Method:	Other
Calories:		Dish Type:	Non Veg
Serves:	4	Cuisine:	Indian
Prep. Time:	30 mins

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Veg Eggs Curry - Ingredients:

cottage cheese (paneer)250 gm 
turmeric powder ½ tsp 
red chili powder ½ tsp 
Salt to taste
potatoes, boiled and mashed 1 kg 
fresh coriander leaves ¼ cup 
green chillies, finely chopped 4 
Juice of a lemon
ginger-garlic paste 1 tsp 
garam masala 1 tsp 
grated coconut 4 tbsp 
small onions, grated 2 
tomato paste 4 tbsp 
yogurt 2 tbsp 
grated cheddar cheese 2 tbsp 
water 2 cups 
Oil for frying

Veg Eggs Curry - Directions:

For the yolk, mix cottage cheese and turmeric with salt to taste.
Divide the mixture in small balls and keep aside.
For egg whites, mix potatoes, chillies, coriander leaves, lemon juice and salt to taste.
Divide potato mixture in egg sized balls.
Flatten each ball on the palm of your hand and stuff with yellow veg yolk mixture.
Work each piece to cover the stuffing and form an oval veg egg.
Repeat process until potato and cheese mixture is used.
Heat oil in a saucepan and deep fry veg eggs to golden brown.
Remove with slotted spoon and set aside.
For curry, heat 2 tbsp of oil in pan.
Sauté onions until pale brown, then add ginger-garlic paste.
Cook for further 1 minute, then add tomato paste, yogurt, cheese and coconut.
Continue cooking for minute, stirring constantly.
Stir in water, salt, garam masala, red chili powder and bring to boil for 5 minutes.
Cover and remove from heat.
To serve, cut eggs in two equal halves and place in a serving dish.
Pour curry on top.
Garnish with cherries, cream and coriander leaves.

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