Egg pulao in cooker (One Pot Meal)

Delicious one pot meal for a busy day - Egg Pulao in a Cooker

Ingredients:

Boiled Eggs - 4-5

Basmati rice - one cup (washed and soaked)

Water - one and half cup

Oil - 2 tsp

Bay leaf - 1-2

Star anise - 1

Cinnamon stick - 1

Cardamom- 2-3

Ginger Garlic - 2 tsp (chopped or paste)

Sliced onions - 2 big

Tomatoes - 1 (sliced)

Green chilies - 2-3

Turmeric powder - 1/2 tsp

Kashmiri Red Chilli Powder - 1 tsp 

Garam masala - 1 tsp

Coriander leaves - finely chopped

Salt to taste 

Ghee - 1 tsp

Process:

1. Wash and sock basmati rice for 10 minutes. 

2. In a pressure cooker, heat oil and add Bay leaf, Star anise, Cinnamon stick, Cardamom and chopped ginger garlic. Sauté for 1-2 minutes. Then add sliced onions, tomatoes and green chilies long with all the powder spices and sauté for 2-3 minutes.

3. Once the spices are done nicely, add the boiled eggs, coriander leaves and salt as per your taste. and sauté for 1 more minute.

4. Now add rice and give it a good mix. Add one tsp of ghee and close the pressure cooker. One whistle and the pulao is ready to serve.

5. Serve hot with raita or any curry. 

P.S. The recipe reel is there on my Instagram and YouTube pages. Do check it out @romisrecipe

EGG MALAI CURRY

Egg Malai curry is a low spice egg curry in a creamy gravy. The easiest dish you can cook in no time. Bengali delicacy in which hard boiled eggs are cooked in a creamy milk based gravy. This is very rich and mild curry which goes best with plain steamed rice or roti. This is a kid friendly dish as very less spices are used. If you love egg, this is a must try. Here is the easy recipe you can enjoy.

Ingredients :

1. Hard boiled eggs - 4 
2. Onion -2 (roughly chopped)
3. Green chillies - 2-3 (as per taste)
4. Ginger garlic paste - 1 tsp
5. Cumin powder - 1 tsp
6. Garam masala powder - 1 tsp
7. Pepper powder - 1/2 tsp
8. Coriander leaves - finely chopped (for garnishing)
9. Milk - 1 cup
10. Salt to taste
11. Oil / ghee - 3 tsp
12. Cream - 2 tsp

Process:

1. In a frying pan, add oil/ghee (whichever you are using, I have used ghee) and add onions, green chillies, ginger garlic paste and mix well in low flame. Stir it often for around 15 minutes till the paste changes its color. 

2. In a separate pan add little oil and fry the eggs. No need to make them golden brown, just little bit of fry. (You can just add the boiled eggs also in the gravy, without frying them) 

2. Add all the powder spices in the masala gravy and give it a good stir. Once we see a nice aroma is coming out, add milk and salt. Cover and cook for 10 minutes. 

3. Now add the boiled and fried eggs (you can cut some eggs into halves also, and keep some as whole). Add fresh cream and finely chopped coriander. You can use dried fenugreek leaves (Kasoori methi) also.

Serve hot with steamed rice.

PALAK EGG CURRY

This is a recipe I want to eat every day, inspired by Palak Paneer, a rich, addictive Indian dish made with any number of greens, usually spinach, smudged with spices, and dotted with paneer. I have taken the idea, choosing eggs over paneer. This egg curry recipe is wholesome, nutritious and finger-licking good. You can also add fresh cream to change the color of the gravy or to garnish.

Do you need more reason to cook this?

Ingredients:

For palak paste:

1. Palak / Spinach - 1 bunch
2. Water - 2 cup
3. Ginger - 1 inch
4. Garlic 1 clove
5. Green chilli - 2-3
Other ingredients:

1. Oil - 3 tsp
2. Egg - 4
3. Butter - 1 tsp
4. Cumin seeds - 1 tsp
5. Cinnamon - 1 stick
6. Cloves - 3
7. Cardamom - 2 pod
8. Bay leaf - 1
9. Onion - 1 finely chopped
10. Tomato - 1 finely chopped
11. Water - 1/2 cup
12. Salt to taste
13. Garam masala powder - 1/2 tsp
14. Cream - 1 tsp (optional)

Process:

1. Take all the ingredients for making the palak paste and blend to smooth paste without adding water.
2. In a frying pan, heat oil and fry the boiled eggs, you can also use them without frying as per your choice. Fry them till golden and keep aside.
3. In the same pan, heat oil and butter and roast the spices till it turns aromatic. Add onion and saute till it turns golden brown. Additionally, add tomato and saute till the tomatoes turn soft and mushy. 
4. Now add the prepared palak paste, little water and salt. Mix well adjusting the consistency as required.
5. Add fried eggs and mix well, simmer for 5 minutes. Add garam masala powder before turning off the gas. Garnish with fresh cream.

Serve hot Palak Egg curry with roti or naan.

Try it now and share your feedback

EGG REZALA

Eggs are frequently used in cooking as it is simple to prepare and easily available. They are typically prepared for breakfast, lunch or dinner as omelette, scrambled, boiled and curry dishes. Here is an interesting recipe which is different from normal curry dishes, easy to cook and tastes great.

Ingredients: 

(Preparation for 4 person)

1. Eggs (boiled) - 8
2. Onion (chopped) - 1 
3. Onion (paste) - 1 cup
4. Ginger garlic paste - 2 tbsp
5. Tomato (paste) - Half cup
6. Dry Red Chilly - 2 
7. Cardamom & Cinnamon - Crushed 
8. Black Salt (Crushed) - 1 tbsp
9. Curd - 150g
10. Raisins - 9-10
11. Salt to taste
12. Sugar - 1 tsp
13. Bayleaf (Tej Patta) - 2
14. Turmeric powder - 1 tsp
15. Coriander leaves - For garnishing (optional)
16. Refined oil - 5 tbsp

Process: 

1. Heat oil in a frying pan and put the red chillis to fry. Once done, chop them and keep aside for garnishing.

2. In the remaining oil, fry the boiled eggs adding a pinch of turmeric powder. When they eggs turns into golden yellow, remove from flame.

3. Add bayleaf, crushed black salt, chopped onion, a pinch of turmeric powder, crushed Cardamom & Cinnamon (Elaichi and Dalchini)  and stir well for 2 mins, then add onion-tomato-ginger-garlic paste and sauté for few minutes.

4. When the masala is cooked, add curd, sugar, raisins and salt to taste.

5. Add two cups of hot water and mix well and cover with a lid with low flame for 5-8 mins.

6. Add boiled and fried eggs and cook for 2 more mins.

7. When ready, put the eggs in a flat serving dish or a bowl, you can cut them in halves too. Pour the gravy in the dish and garnish with coriander leaves and crushed / chopped and fried red chilies. Serve hot with rice or roti!