Spicy Egg Curry - Kolhapuri Style

Serves 3-4

Preparation Time : 15 - 20 mins
Cooking Time : 30-35 mins

Ingredients :
Boiled Eggs - 3-4 Nos.
Onion Large - 1  Nos.
Tomato Medium - 1 Nos.
Dark Green Chillies - 4-5 Nos. (optional)
Dried grated coconut - 1 Tbsp.
Garlic Cloves - 10-12 Nos.
Ginger - 1 inch.
Red Chilli Powder - 1 Tsp.
Turmeric Powder - 1 Tsp.
Coriander powder - 1 Tsp.
Cumin Powder - 1 Tsp.
Kanda Lasun Masala - 2 Tsp.
Bay Leaf - 2 Nos.
Cloves - 4-5 Nos.
Black peppercorns - 4-5 Nos.
Cinnamon Stick - 1 inch.
Green / Black Cardamom - 2-4 Nos.
Oil
Salt
Water

Method :
1) Roughly chop onion and green chillies. Add to blender along with coconut and some water. Blend in a smooth paste.
2) Boil the tomatoes in a pot. Remove the skin. Puree the tomatoes.
3) Also make a fine paste of garlic and ginger, separately, in mortar and pestle.
4) Heat 2-3 tbsp. oil in  a pan. Add bay leaf, cloves, cardamom, cinnamon, peppercorns. Let these crackle.
5) Add onion paste. Fry the paste till it starts to turn brown. Add garlic paste, mix well, add ginger mix well. Fry everything till colour turns to brown. Keep mixing, else might stick to the bottom of the pan.
6) Add coriander powder, cumin powder, chilli powder, turmeric, kanda lasun masala, salt. Mix well.
7) Add tomato puree, some water and cook for 4-5 minutes or till oil separates. Adjust seasoning if required.
8) To make a thinner curry add more water and let it boil for some time.
9) Poke eggs with a tooth pick or a fork. Make some holes in different directions to help curry seep into the egg. Leave the egg in the curry for at least 30 minutes before serving. Serve hot garnished with onion rings and coriander leaves.

Tips :
1) Avoid using canned tomatoes for puree or ready made tomato puree and ginger garlic paste.
2) Onion contains sugar, hence let the onion paste turn completely brown else that might give sweet taste to your curry.
3) Raw tomatoes can also change the taste of your curry, hence avoid using them without boiling. Also after the puree is being added to the curry allow it to cook for sometime before adding other ingredients.
4) Substitute egg with potatoes, cauliflower, pumpkin, or even serve plain curry with rice.
5) For chicken/mutton lovers, to the curry add chicken/mutton boiled in water along with turmeric and salt. Instead of water, use this water from the boiled chicken/mutton. 

Carrot Curry

Serves 3

Preparation Time : 15 mins
Cooking Time : 15-20 mins

Ingredients :
Medium Size Carrots - 4-5 Nos.
Medium Size Tomato - 1 Nos.
Large Onion - 2 Nos.
Ginger Garlic Paste - 1 Tsp.
Curd - 1cup
Garam Masala - 1 Tsp.
Cumin Powder - 1 Tsp.
Coriander Powder - 1 Tsp.
Red Chilli Powder - as per taste
Oil
Salt
Water


Method :
1) Wash, peel and cut carrots in baton or jardinaire (thicker and longer pieces) style.
2) Blend onions in a food processor to a thick paste. Roughly chop tomatoes
3) Heat oil in a pan. Add onion paste and ginger-garlic paste and cook till onions turn pink.
4) Add tomatoes, garam masala, cumin and coriander powder, chilli powder and salt. Cook for 2-3 minutes.
5) Add carrots and some water. Cover and cook till carrots are soft. Add some more water if required but not too much.
6) Beat the curd and make it smooth. Add it to the curry. Adjust seasoning if required. Cook for 4-5 minutes. Serve hot with parathas or rotis.

Tips :
1) Carrots can be replaced with paneer, babycorn, cauliflower, potatoes.
2) Blanching vegetables can reduce the nutrition content. Hence try to use carrots directly.
3) Refer video below to understand jardiniere style of cutting carrots.

Quick Aloo Curry

Serves 3

Preparation Time : 5 mins
Cooking Time : 15-20 mins

Ingredients :
Medium Size Potato - 1 Nos.
Medium Size Capsicum - 1 Nos.
Medium Size Tomato - 1 Nos.
Large Onion - 1 Nos.
Ginger Garlic Paste - 1 Tsp.
Chicken 65 Masala - 25 gms.
Oil
Salt
Water


Method :
1) Cut potatoes, capsicum, tomato, onion in cubes.
2) Heat oil in a pan. Add onions, ginger-garlic paste and cook till onions are translucent.
3) Add tomatoes and capsicum. Cook for 1-2 minutes.
4) Add potatoes and mix all vegetables well.
5) Add Chicken 65 masala. Mix well. Add 1 glass full of water and mix everything well. Add salt if required. ( Some masalas might not have salt in them.)
The sauce tends to thicken as it cooks because of cornflour in the masala. If you like a thinner sauce you may add a little more water and adjust consistency.
6) Check for seasoning and adjust if required.
7) Cook till potatoes are soft. Serve hot with parathas or chapatis.

Tips :
1) To make it even quicker, pressure cook till 1 whistle or pre-cook potatoes.
2) Potatoes can be replaced with paneer, babycorn, cauliflower.