Protein Packed Egg Curry With Soya Granules (Soya Keema)


I love eggs in all form. Apart from the nutritional benefits they are the most versatile food I know of. You can use them in variety of recipes and in hundreds of ways. Hard boiled eggs simmered in rich, savory, spicy tomato gravy is a dish I can eat any time of the day. Spiced up eggs are pure bliss. I love them and so do my boys.

A satisfying meal that you can make without much difficulty. Soya granules are the added bonus in this recipe. Apart from adding more protein and taste to the dish, they also help the aromatic gravy to thicken. They are the vegetarian version of our good old mutton or chicken keema. If cooked well, they even taste like their non vegetarian cousins. 😀

I used Nutrela soya granules here with fresh green sweet peas. The blend of spices and herbs, coriander in this case makes this dish outstanding in texture and flavor.

Soya chunks or granules are best source of vegetarian protein. If you omit eggs and add baby potatoes, this can be a great dish for the vegetarians too.

To make this Eggilicious dish you will need :

hard boiled eggs – 6

soya granules – 1/4 cup

fresh green peas – 1/2 cup

3 large tomatoes

One large red onion

Garlic cloves – 3

Ginger  – 1/2 inch

Coriander greens – 3 sprigs

green chili -2 small

Crushed black pepper corns – 1/2 teaspoon

Garam masala – 1/4 teaspoon

turmeric powder – 1/2 teaspoon

coriander powder – 2 tablespoon

bay leaf -1

cumin seeds -1/2 teaspoon

Oil – 2 tablespoon (olive or any other oil you use)

salt – to taste

3-4 cups of water

Direction –

Boil the eggs with a teaspoon of salt in the water. Once done, cool and peel the shells. Cut the eggs into halves (optional)

While the eggs are boiling,

boil some water with a little salt and add the soya granules to it. Turn off the heat and cover the pan. The water should be double the amount of granules as they will fluff up while soaking. Keep for 15 – 20 minutes and then pour the granules in a sieve and squeeze to remove all excess water. Cover and keep aside.

Chop the onion finely. slit the green chili vertically. Grate the tomatoes. Grate ginger and garlic.  Chop the coriander greens fine.

In a pan heat some oil, add bay leaf and cumin seeds. When the seeds begin to splutter add the chopped onions. Saute on low-medium heat till translucent. Let it cook slowly so that the onions release their sweetness.

Stir in freshly grated ginger and garlic.  You can add paste too but the flavor would differ.

Add salt and fry the ingredients till they are crispy, golden brown. Add red chili powder and 2 tablespoons of water. Stir.

Adding chili at this stage gives the gravy a nice color. Salt helps the onions to cook and brown nicely.

Add the powdered spices and freshly crushed peppercorns at this point. Keep the heat at medium or low so the masala doesn’t get burnt.

Mix the spices and the onions nicely. fry for a few minutes and add 1/4 cup water. Let it simmer for five minutes.

Add pureed tomatoes and slit green chili.

Stir well so that all the spices are nicely absorbed by the mixture.

Let it slowly cook till the oil floats to the top and masala begins to leave the sides of the pan. By now the masala will be nicely browned. Remember to keep stirring it. It will take anywhere between 10-15 minutes.

Add previously soaked and drained soya granules. Mix well. Keep it covered for a few minutes and then add the peas. Stir the mixture properly, add a little water and let it cook for 10 minutes.

Once the peas are slightly soft add two cups of water to make the curry. Let it boil on high flame for two minutes and then simmer for another 10 minutes.

Slide in the eggs at this point of time. I have used whole eggs but you can cut them in two halves. While using whole eggs, make some gentle cuts on the egg while for the masala to seep in.

Add the chopped coriander greens. (I chop the tender stems along with the leaves. It gives a unique flavor.)

Let the egg curry simmer till the desired consistency is reached.

Remember that the soya granules will soak up the curry so keep the consistency accordingly.

Spoon it in a serving dish and garnish with freshly chopped coriander leaves.

Serve this finger licking hot egg curry on a bed of steamed rice, or with parathas or multi-grain roti.

if you wish you can reduce the gravy and let the rich masala soya granules and green peas wrap themselves around the eggs for a lovely egg masala dish.

Almost anyone can make this sumptuous egg curry. Do let me know if you try it. Those who make the vegetarian version of this curry, please let me know how it tasted.

Those who do not have access to Indian spices can use the ready made curry powder. Each preparation will taste different. There are many versions of this awesome dish.

Tell me how you make egg curry at your home.

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2 thoughts on “Protein Packed Egg Curry With Soya Granules (Soya Keema)

  1. Egg curry is a fav with my girls !!
    But I cut the eggs in half, fry them lightly on a pan before adding to the masala…that way the fried egg white tastes awesome in curry 😀

    Like

  2. I also slightly fry them (turn them around in 2 tablespoon of olive oil) with turmeric and red chili powder but for this one I didn’t. I thought it will become heavy for digestion. Already we had nutrela etc. Apart from that the fried version tastes better without added soy to it. Love it.

    Liked by 1 person

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