This egg preparation (with spices removed/adjusted) can be used instead of tofu in many dishes, if you happen to dislike tofu.
In this recipe, one could use paneer instead of the egg cubes.
Ingredients:
For the eggs:
- 1 tsp fenugreek, soaked in water to cover
- 5 eggs
- 70-90 g yogurt
- 3 tbsp toasted peanuts
- hot chili to taste
- black pepper
- (optional) a pinch of MSG
- salt to taste
For the sauce:
- Butter for frying
- 1 largish onion, diced in large pieces (~ 2 cm wide)
- 1 large tomato, diced into medium pieces (~ 1 cm wide)
- Hot chili pepper, to taste
- 2 tbsp ginger, minced
- 3-4 kaffir lime leaves
- 1 tsp cumin
- 1 tsp sweet paprika or other ground chili
- 1 tsp "curry powder" (mine is mostly turmeric, with some cumin, fennel, pepper and fenugreek)
- 70 g yogurt
- 60 g full fat coconut milk (coconut cream)
- 1/2 tsp garam masala
- chopped cilantro
- black pepper
- salt
For the tadka:
- 1-2 tsp butter
- 1/2 tsp mustard seeds
- 1.5 tsp coriander seeds, crushed
- a pinch of asafoetida (hing) - I love hing, so I use more
Method:
Make the eggs:
Heat oven to 200 deg C.
Oil a frying pan or baking pan, and heat it in the oven.
Meanwhile, blend together the egg mixture ingredients.
Pour into pan and bake until fully set, but pale.
Let cool, and cut into 3 cm wide cubes.
Make the sauce:
Saute the onion in butter, until golden.
Add tomato, chili, kaffir lime, ginger.
Cook 5 minutes until the tomato is softened, but not falling apart.
Add cumin, paprika, curry powder.
Remove from heat.
Add yogurt, coconut milk, garam masala, cilantro, pepper.
Add salt to taste.
Fry the tadka spices in butter and add to the sauce.
Add the egg cubes and simmer until heated through.
