Egg Paneer Curry – Indian Style

Step 1: Prepare Egg Mixture

Crack 10 eggs into a bowl. Add salt to taste and 1 tsp of black pepper powder. Whisk the mixture thoroughly until well combined.

Step 2: Steam Egg Paneer

Grease a steel bowl with 1 tbsp of oil. Pour the whisked egg mixture into the greased bowl. Place the bowl into a larger pot with hot water, ensuring the water level is below the rim of the egg bowl. Cover the pot and steam for 10 minutes until the egg mixture is firm and set. Check by inserting a knife; it should come out clean.

Step 3: Cut Egg Paneer

Carefully remove the steamed egg from the pot. Use a knife to loosen the edges around the bowl. Invert the steamed egg onto a plate. Cut the firm egg into paneer-like cubes.

Step 4: Fry Egg Paneer

Heat 1/2 cup of cooking oil in a pan over medium heat. Add the cut egg paneer cubes and fry until they are golden brown on all sides. Remove the fried egg paneer from the pan and set aside.

Step 5: Prepare Gravy Tempering

In the same oil remaining in the pan, add 1 tsp whole cumin seeds, 1/2 tsp black peppercorns, 2-3 dry red chilies, and 2 bay leaves. Sauté for a few seconds until fragrant.

Step 6: Sauté Onions and Tomatoes

Add 3 medium thinly sliced onions to the pan. Fry until they turn light golden brown. Then, add 2 tsp of salt (or to taste) and 1 tsp of turmeric powder. Mix well. Add 2 small chopped tomatoes and continue to fry until the tomatoes soften.

Step 7: Prepare and Add Masala Paste

In a mixer grinder, combine 2 tbsp whole coriander seeds, 1 tbsp whole cumin seeds, 1 tsp black peppercorns, 10-12 garlic cloves, 1 inch piece of ginger, and 2 tbsp Kashmiri red chili powder. Grind to a smooth paste. Add 2 tsp garam masala to the paste. Pour the masala paste into the pan with the sautéed onions and tomatoes. Add a little water to rinse out the remaining paste from the mixer jar and add it to the pan. Mix well and cook, stirring occasionally, until the oil separates from the masala.

Step 8: Combine and Simmer

Crush 1 tbsp of kasoori methi between your palms and add it to the gravy. Mix well. Add the fried egg paneer cubes to the gravy and gently mix to coat them. Pour in 1 cup of water (or desired amount for gravy consistency). Cover the pan and let it simmer for 10 minutes.

Step 9: Finish and Serve

After 10 minutes, turn off the gas. Garnish the Egg Paneer Curry with fresh chopped coriander leaves. Serve hot with rice or roti.

• Ensure the egg mixture is well-whisked for a spongy, paneer-like texture.

• Adjust the quantity of water to achieve your desired gravy consistency.

• Fry the egg paneer cubes until golden brown for a slightly crispy exterior.

• Cook the masala thoroughly until oil separates to develop deep flavors.

• Add green peas along with the tomatoes for extra vegetables and texture.

• For a richer taste, add a tablespoon of fresh cream or cashew paste at the end.

• Increase the amount of green chilies or red chili powder for a spicier curry.