Eggs, vinegar, lots of red chilly and garlic, this Vindaloo is lip smacking good. Adapted from Sanjeev Kapoor's recipe.
Boil the eggs. Cool, shell and smear with salt and turmeric. Fry lightly and keep aside.
Mix kashmiri red chilli powder, ginger, garlic, green chilly and cumin seeds powder with half the vinegar and salt to taste. Keep aside.
Heat oil in a pan, add onions and fry till brown with a pinch of salt and the sugar. Add the ground paste and cinnamon. Add sugar,
Add remaining vinegar and garam masala powder with a good splash of water. Add the fried eggs and mix well with the masalas.
Add a cup of hot water and keep cooking over low heat till the gravy thickens as per your choice. Adjust the seasoning.
Serve with rice or roti.
Ingredients
- Eggs - 6
- Kashmiri chilli powder - 1 tbsp
- Ginger Paste - 2 tsp
- Garlic paste 2 tsp
- Cumin powder - 1 tsp
- Vinegar - 2 tbsp
- Salt to taste
- Ghee - 1 tsp
- Onions - chopped 2 medium
- Cinnamon - 1 inch stick
- Sugar - 1 tbsp
- Garam masala powder - 1 tsp
Boil the eggs. Cool, shell and smear with salt and turmeric. Fry lightly and keep aside.
Mix kashmiri red chilli powder, ginger, garlic, green chilly and cumin seeds powder with half the vinegar and salt to taste. Keep aside.
Heat oil in a pan, add onions and fry till brown with a pinch of salt and the sugar. Add the ground paste and cinnamon. Add sugar,
Add remaining vinegar and garam masala powder with a good splash of water. Add the fried eggs and mix well with the masalas.
Add a cup of hot water and keep cooking over low heat till the gravy thickens as per your choice. Adjust the seasoning.
Serve with rice or roti.
No comments:
Post a Comment