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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Punjabi Egg Curry   
    Categories: Indian   
         Yield: 2 Servings   
       
         5    Eggs; up to 6   
         1 pn Turmeric powder; generous   
         1 md Potato; peeled; cut into   
              - halves or quarters   
         3 tb Mustard oil or   
              - vegetable oil;   
              - up to 4 tb   
         1    Green cardamom; cracked open   
         1    Cinnamon stick (1/4")   
       1/2 c  Onions; finely chopped   
         1 cl Garlic; finely chopped   
       1/2 tb Fresh ginger; or to taste,   
              - finely chopped   
         1 c  Tomatoes; slightly sour,   
              - finely chopped   
         1 ts Coriander powder   
       1/2 ts Red chilli powder;   
              - adjust to taste   
       1/4 ts Turmeric powder   
       1/8 ts Garam masala   
       1/4 ts Amchoor (dry mango powder)   
       1/2 c  Water; or more depending on   
              - desired consistency   
       1/2 ts Kasuri methi (dried   
              - fenugreek leaves)   
              - (optional)   
              Salt   
              Fresh cilantro; for garnish   
       
     Hard boil the eggs. Peel the eggs, slit them (but not all the way   
     through) using a sharp knife rub them with a generous pinch of   
     turmeric powder and let sit.   
        
     In a heavy bottomed pot, add the oil and heat on medium-high until   
     you see faint ripples on the oil surface. If using mustard oil, you   
     will need to heat it a little longer until to do away the raw smell.   
     Reduce heat to medium. Add the cardamom and cinnamon stick and let   
     crackle for 10 to 120 seconds. Add the finely chopped onions next and   
     cook them until golden brown. About 6 to 8 minutes.   
        
     Next, add the garlic & ginger and cook for 1 to 2 minutes until you   
     start smelling anice aroma. Reduce the heat to low and add the   
     tomatoes next along with coriander, turmeric, chilli, garam masala &   
     amchoor powder. Start to cook this masala on low heat. After about 3   
     to 4 minutes add the potatoes, cover and cook the masala until you   
     see the oil separating on the sides of the pan. About 8 to 10   
     minutes. In between, if you see masala sticking to the bottom of pan,   
     add some water. This slow cooking is very important to develop   
     flavors and color of the paste, do not rush. Allow the masala to   
     reduce until it acquires beautiful reddish to brown color and the   
     potatoes are 90% done.   
        
     Add the turmeric rubbed eggs to the pot, sprinkle the kasuri methi,   
     add more water (if you want a thinner gravy), cover and let cook for   
     another 5 to 7 minutes. Put off the stove and let sit at least 2   
     hours before serving.   
        
     Warm up, garnish with cilantro and serve!   
        
     Recipe by sanjuro   
        
     Recipe FROM:   
        
       
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