When I found out that A Fridge Full Of Food was hosting a collection of weekend breakfast recipes at the end of the month with the theme Ethnic Dishes with a Twist, I was immediately drawn in. As readers here know by now, I love cooking weekend breakfasts almost as much I love ethnic cuisines, especially Indian. After some thought, this shahi egg curry seemed like the perfect recipe to enter into the event, not only because it is a warming, satisfying and wholesome centerpiece to a weekend breakfast, but also because it's a twist on shahi paneer, the old classic North Indian cheese curry cooked Moghlai-style in a vegetable gravy.
There are dozens if not hundreds of ways to make a thick, delicious and creamy shahi gravy, but this version is simple and fast enough not to daunt a weekend breakfast cook who wants to get food on the table without too much fuss or time but still serve up great flavor. And you can also substitute a cup and a half of cubed paneer cheese to make a delicious side dish to any North Indian meal.
|Shahi Egg Curry|
|Recipe by Lisa Turner|
Published on August 5, 2007
Hard-boiled eggs served with a creamy and delicious thick tomato and chili gravy
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