Savor the Taste of Home: Easy Bihari Style Egg Curry Recipe for Every Occasion
Indian cuisine, like every place, has its story to be told through spices, techniques, and traditions. Bihar, this land of simplicity and soulful flavors, is hiding many culinary gems that go largely unnoticed. One such gem is the highly loved Bihari-style egg curry— a rustic dish made with robust spices, earthy aromas, and a comforting taste that feels like being hugged in a bowl.
This blog will guide you to prepare this scrumptious dish full of the goodness of boiled eggs simmered in luscious, spiced gravy. If you are in pursuit of a quick dinner recipe or looking for a dish for your next family gathering that would steal the show, you must be thinking of Bihari egg curry. Let's venture into the heart of Bihar and bring back this authentic delight to your kitchen!
Basic outline
- Introduction
- Ingredients
- For curry base
- Spices
- Garnishing
- Step by step process
- Step1:prepare the eggs
- Step2:infusing garlic and prepare the base
- Step3: assembling the curry
- Step4:Combine and Simmer
- Step5:finishing with garnish
- Perfecting the recipe
- Serving suggestions and variations
- Health benefits
- Conclusion
- Frequently Asked Questions(FAQ)
About Bihari-Style Egg Curry
Bihari cuisine, hailing from the heart of India, is a treasure trove of flavors that get bold spices mixed in with rustic cooking techniques. Amongst the many gems in it is the Bihari-style Egg Curry, a dish that stands out because of its unique ingredients-curds, whole, uncut garlic, and a medley of aromatic spices. This creamy, tangy, and spicy curry is an irresistible addition to any meal. Whether you are a seasoned cook or a beginner, this detailed guide will help you master the art of preparing Bihari-style Egg Curry.
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| Savor the Taste of Home: Easy Bihari Style Egg Curry Recipe for Every Occasion |
Ingredients for Bihari-Style Egg Curry
To serve 2-3 people, you will need:
For the Curry Base:
- 4 eggs (hard-boiled and peeled)
- 2 tablespoons of mustard oil (or any cooking oil)
- 1 medium-sized onion, finely chopped
- 2 whole garlic bulb (uncut, with the outer layers of skin peeled)
- 1 cup curd (yogurt), whisked well
- 2 green chilies, chopped
- 1 teaspoon ginger-garlic paste
Spices:
- 1 teaspoon cumin seeds
- 1-2 dried red chilies
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon kashmiri red chili powder
- I teaspoon chicken masala
- Salt to taste
Optional Garnish:
- Chopped fresh coriander leaves
Step-by-Step Preparation Instructions
Step 1: Prepare the Eggs
1. Boil the eggs for 8–10 minutes until firm. Peel and make small slits on each egg to allow the flavors to penetrate.
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| Boiling the 4 eggs |
2. Heat 1 tablespoon of mustard oil in a pan. Fry the eggs with turmeric powder, salt and red chili powder until golden brown and slightly crisp. Keep aside.
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| Frying the eggs in mustard oil with salt and turmeric |
Step 2: Infuse Garlic and Prepare the Base
1. The rest of the mustard oil should be heated in the same pan. Be let to smoke point and then reduce the heat.
2. Add cumin seeds and dried red chilies. Fry for 30 seconds until fragrant.
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| Adding cumin seeds and dried red chilies |
3. Add the onion, chopped and browned, as needed, stirring occasionally to prevent burning.
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| Adding and frying the onions |
Step 3: Assemble the Curry
1. Add the ginger-garlic paste and chopped green chilies, then cook for 1 minute or till the raw smell vanishes.
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| Adding ginger garlic paste and then adding chopped green chilies |
2. Add turmeric powder, Kashmiri red chili powder and some water . Cook for 1 minute. Cook till the oil separates from the mixture.
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| Cooking all the spices together |
3. Toss in two whole garlic bulb and sauté gently for 3–4 minutes. Add coriander powder and water and then cook the spices and the garlic bulbs together until the spices release their oil.
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| Adding 2 washed and fresh whole uncut garlic |
3. Gradually add the whisked curd, stirring continuously to prevent curdling. Simmer for 2–3 minutes, allowing the spices to meld with the curd. Also add 1 tsp of chicken masala.
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| Adding curd to the cooked spices |
Step 4: Combine and Simmer
1. Add 1½ cup of water to adjust the consistency of the gravy. Add salt in measured quantity(as the chicken masala contains salt). Bring the mixture to a gentle boil by covering and cooking.
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| Adding 1½ cup of water |
2. Place the fried eggs into the boiling gravy, ensuring they are let to boil in the gravy.
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| Boiling the eggs in the gravy |
3. Cover and simmer on low flame for 10 minutes allowing the flavors to infuse.
Step 5: Finish with Garnish
1. Add garam masala and gently stir.
2. Garnish with fresh coriander leaves for flavor and spice.
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| Garnishing with coriander leaves and garam masala |
Perfecting the Recipe
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| Savor the Taste of Home: Easy Bihari Style Egg Curry Recipe for Every Occasion |
1. Curd Consistency: Use freshly whisked curd so as to avoid lumps or curdling.
2. Method of Preparing Garlic: Fresh garlic bulb should be used for the best flavor. Do not chop-it is best cooked whole as that adds its sweetness.
3. Oil to be Used: Mustard oil is traditionally used in Bihari dishes, although this can be substituted with vegetable oil if preferred.
4. Adjusting Spices: The amount of chili powder and green chilies may be adjusted according to your taste.
5. Simmering: The slow-cooking process lets the eggs soak up the curry's flavors, so wait a little for it to get ready.
Serving Suggestions:
- Serve hot Bihari-style Egg Curry accompanied by steamed rice or chapati for a full-fledged meal.
- Serve along with jeera rice or paratha for a richer dining experience.
- A salad or pickled onions as a side dish adds a flavor dimension.
- Sprinkle a dollop of fresh cream for luxury.
- Serve with a side of raita or cucumber salad for a refreshing accompaniment.
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| Savor the Taste of Home: Easy Bihari Style Egg Curry Recipe for Every Occasion |
Variations:
1. Vegetarian Version: Replace the eggs with a block of paneer or small cubes of boiled potatoes.
2. Smoky Taste: Add a piece of coal to the curry and cover it for 2 minutes. This smoky flavor will give your cuisine an aura of fire from the barbecue.
3. Protein Power: Add boiled chickpeas or tofu for more protein.
Health Benefits
1. It is rich in protein: this is primarily as high-quality proteins concerning muscle repair and building.
2. This contains a high amount of antioxidants: allicin boosts immunity as well as heart health.
3. Curd also promotes gut health: probiotic properties enhance digestion.
4. Balancing spices: Cumin, turmeric, and coriander gives anti-inflammatory and antioxidant benefits
Nutrition Facts
Egg Curry Recipe
Calories 180
Calories from Fat 106
| Fat 12g | 15.3% |
| Magnesium 15mg | 3.5% |
| Potassium 150mg | 3.1% |
| Carbohydrates 8g | 2.9% |
| Fiber 1.2g | 4.2% |
| Sugars 4g | 0.04% |
| Protein 12g | 24% |
| Sodium 200g | 8.6% |
| Vitamin B2 0.4mg | 0.04% |
| vitamin C 13mg | 14.4% |
| Vitamin D 20IU | 100% |
| Calcium 80mg | 6.15% |
| Zinc 0.8mg | 7.2% |
| Iron 1.2mg | 6.6% |
* Percent Daily Values are based on a 2000 calorie diet.
Conclusion
The Bihari-style Egg Curry is more or less a revelry of the tradition of Indian cooking with spices and flavors. A dish of curd, whole garlic, and eggs is wholesome and delectable. Impress guests or treat yourself to the joy of a comforting meal, sure to stir up tasty flavors. All tips and variations, provided at the end, allow the flexibility of preference without loss of the authenticity of the dish.
FAQs
Can I use fried onions bought in stores for this recipe?
Yeah, you can use fried onions to save time. Fresh onions are always far better for the taste.
How can curd not curdle?
Use room temp curd and whisk it properly before adding the same to the curry. It is always added on low heat while stirring it well.
Can I skip the mustard oil?
While mustard oil gives the dish its authentic Bihari flavor, you can use any neutral cooking oil if preferred.
How long can I store leftover curry?
Keep the curry refrigerated in an airtight container for up to 2 days. Reheat over low heat before serving.
Is this dish gluten-free?
Yes, the recipe is naturally gluten-free, assuming the spices are pure and not mixed with fillers.
Can I use duck eggs instead of chicken eggs?
Of course! Duck eggs can be a lovely substitute and add a bit of gourmet appeal to the dish.
With this detailed guide, you are now ready to create a Bihari-style Egg Curry that will transport your taste buds straight to Bihar's culinary heartland. Happy cooking!
Bihari egg curry Recipe
Bihari-style Egg Curry, a dish that stands out because
of its unique ingredients-curds, whole, uncut garlic, and a medley
of aromatic spices. This creamy, tangy,
and spicy curry is
an irresistible addition to any meal.
For best results follow the
step by step
preparation above the
recipe card
Prep
Time
10
minutes
Cook
Time
20
minutes
Total
Time
30
minutes
Servings
4
persons
Authors
sarkarkitchenandvlogINGREDIENTS
For the Curry Base:
- □ 4 eggs (hard-boiled and peeled)
- □ 2 tablespoons of mustard oil (or any cooking oil)
- □ 1 medium-sized onion, finely chopped
- □ 2 whole garlic bulb (uncut, with the outer layers of skin peeled)
- □ 1 cup curd (yogurt), whisked well
- □ 2 green chilies, chopped
- □ 1 teaspoon ginger-garlic paste
Spices:
- □ 1 teaspoon cumin seeds
- □ 1-2 dried red chilies
- □ 1 teaspoon turmeric powder
- □ 1 teaspoon red chili powder
- □ 1 teaspoon coriander powder
- □ 1 teaspoon garam masala
- □ 1 teaspoon kashmiri red chili powder
- □ 1 teaspoon chicken masala
- □ Salt to taste
Optional Garnish:
- □ Chopped fresh coriander leaves
METHOD
- □ Boil the eggs for 8–10 minutes until firm. Peel and make small slits on each egg to allow the flavors to penetrate.
- □ Heat 1 tablespoon of mustard oil in a pan. Fry the eggs with turmeric powder, salt and red chili powder until golden brown and slightly crisp. Keep aside.
- □ The rest of the mustard oil should be heated in the same pan. Be let to smoke point and then reduce the heat.
- □ Add cumin seeds and dried red chilies. Fry for 30 seconds until fragrant.
- □ Add the onion, chopped and browned, as needed, stirring occasionally to prevent burning.
- □ Add the ginger-garlic paste and chopped green chilies, then cook for 1 minute or till the raw smell vanishes.
- □ Add turmeric powder, Kashmiri red chili powder and some water . Cook for 1 minute. Cook till the oil separates from the mixture.
- □ Toss in two whole garlic bulb and sauté gently for 3–4 minutes. Add coriander powder and water and then cook the spices and the garlic bulbs together until the spices release their oil.
- □ Gradually add the whisked curd, stirring continuously to prevent curdling. Simmer for 2–3 minutes, allowing the spices to meld with the curd. Also add 1 tsp of chicken masala.
- □ Add 1½ cup of water to adjust the consistency of the gravy. Add salt in measured quantity(as the chicken masala contains salt). Bring the mixture to a gentle boil by covering and cooking.
- □ Place the fried eggs into the boiling gravy, ensuring they are let to boil in the gravy.
- □ Cover and simmer on low flame for 10 minutes allowing the flavors to infuse.
- □ Add garam masala and gently stir.
- □ Garnish with fresh coriander leaves for flavor and spice.
NOTES
- □ Curd Consistency: Use freshly whisked curd so as to avoid lumps or curdling.
- □ Method of Preparing Garlic: Fresh garlic bulb should be used for the best flavor. Do not chop-it is best cooked whole as that adds its sweetness.
- □ Oil to be Used: Mustard oil is traditionally used in Bihari dishes, although this can be substituted with vegetable oil if preferred.
- □ Adjusting Spices: The amount of chili powder and green chilies may be adjusted according to your taste.
- □ Simmering: The slow-cooking process lets the eggs soak up the curry's flavors, so wait a little for it to get ready.
NUTRITION INFO
Nutrition Facts
Egg Curry Recipe
Calories 180
Calories from Fat 106
| Fat 12g | 15.3% |
| Magnesium 15mg | 3.5% |
| Potassium 150mg | 3.1% |
| Carbohydrates 8g | 2.9% |
| Fiber 1.2g | 4.2% |
| Sugars 4g | 0.04% |
| Protein 12g | 24% |
| Sodium 200g | 8.6% |
| Vitamin B2 0.4mg | 0.04% |
| vitamin C 13mg | 14.4% |
| Vitamin D 20IU | 100% |
| Calcium 80mg | 6.15% |
| Zinc 0.8mg | 7.2% |
| Iron 1.2mg | 6.6% |
* Percent Daily Values are based on a 2000 calorie diet.
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