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Eggs with masala chutney by Cooking Classics

An Eggs with masala chutney by Cooking Classics unusual dish in Russian cuisine. Even though I don’t like eggs, I still eat them. Rice is prepared for this in India. Yes, it can only be packed with bread.

Ingredients (1 to 3 servings):
Boiled eggs – 3 pcs.
Vegetable oil – 3 tbsp. small spoon,
Onion – 1 pc.
Season with cumin, curry, ginger, turmeric, paprika, paprika, salt
Black paper
Garlic – 2 cloves,
Water – 0.3-0.4 cup,
Tomatoes – 1-2 pcs.
Eggs with masala chutney by Cooking Classics

Heat a few tablespoons of oil in a pan and add cumin, black pepper, ginger, and curry powder.
Saute the spices lightly, add the chopped garlic, and then the onion.
Caramelize the onions, then add the diced tomatoes, paprika, salt, and paprika to the pan.
Reduce the heat and cover the pot. While the tomatoes are boiling, take care of the eggs.
In a clean pan, add a tablespoon of oil, add turmeric. Add hard-boiled eggs until lightly browned (at least 10 minutes).
Roll the eggs in a pan and fry them. The egg is completely covered and slightly cracked. Add salt to the boiled eggs and cut lengthwise with a knife.
Now add the eggs to the tomato sauce, which should be thick.
Pour a little water over the eggs and sauce (so it doesn’t spread), mix everything and cover again. Cook for another ten minutes. The egg masala is ready!

I’ve already cooked this dish twice and it’s not enough… sugar! Even a glass of sugar cannot spoil this dish.

Masala Curry Chutney
This sauce can be used with many vegetarian dishes. Tofu is also suitable for grilling or as a soup base.

2 tablespoons of olive oil.
1 cup chopped shallots or white onion.
1 tablespoon of cumin.
1/2 teaspoon paprika or paprika
1/2 teaspoon turmeric.
One large tomato, finely chopped.
5 cm fresh ginger, finely chopped or 1 teaspoon dried
1 tablespoon unfermented soy sauce or tamari sauce

Fry onion and ginger in oil. Add spices and tomatoes. Boil for 1 minute. Add tamarind and cook on medium heat for 2 minutes.

Curry powder and garam masala
If you’re a fan of Indian cuisine, you’ve probably heard of curry powder and garam masala, popular spices used in many dishes.

Although these two ingredients are very similar, they are not the same thing, so you need to know the difference between them to use them correctly in your recipes.

The main difference between the two is the use of different ingredients that give them a distinct taste. You will soon find that garam masala does not contain curry powder like turmeric, it is spicier.

Can garam masala be a substitute for curry?
Generally avoid using these two spices together, as they impart different flavors to your food.
Garam masala adds a rich flavor of garlic, cardamom, and cinnamon to your food. On the other hand, curry powder has a more subtle flavor due to the presence of cumin, turmeric, and fenugreek.
Despite these significant differences in taste, many people choose to use these spices interchangeably. If you like the taste, you can try both.
Garam masala and curry powder work great together in some Indian dishes. These two spices together can add a very rich flavor to your food!

Are garam masala and curry powder the same?
If you are new to the diverse world of Indian spices, you might naturally think that garam masala and curry powder are the same, but they are not. These two spice groups are derived from different spices and have different uses in cooking. So you won’t get the same taste on both sides.
Both spices can be prepared at home or purchased at the store. But curry powder is more popular than garam masala all over the world.

What can you do instead of curry powder?
If you don’t have curry paste but want to use such spices, you can add turmeric, coriander, and cumin. Turmeric can be added to any spice used in curry powder.

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