I stumbled across this recipe on Viet World Kitchen the other day, and had much the same reaction the author did: “Well, duh, why didn’t I ever think of Indian cuisine using eggs as protein?” It sounded delicious, so I decided to put it on our menu this week.
I followed the recipe almost exactly, with the exception that I used ground cumin (which I toasted up before hand), and ground coriander (also toasted up beforehand) and I added peas and chickpeas to stretch the dish out so Thadd would have lunch for the next day.
The verdict: It was excellent, overall. I did double the spices, however, as there didn’t seem to be enough depth of flavor with the initial additions. This could be because, while I strive to keep fresh spices, it’s unlikely some of mine are as fresh as hers (if only because they sat on the shelf before I got them, as almost no one around here uses these spices). The author’s recipe is easy to use, too. We’ll definitely be making this again, as well as trying some of the other recipes on this site.
And now I am looking for both more North Indian recipes, and Indian recipes using egg as the protein. I have a great Ethopian recipe that uses egg as both a thickener and protein (Doro Wat), and I’d like to add to the egg-as-a-main-dish that isn’t breakfast repertoire with more International dishes like these
- Stocking your Indian spice pantry (ateaspoonofturmeric.com)
- Garam Masala Tuesdays: Channa Masala with easily available ingredients (thenovicehousewife.wordpress.com)
- Moroccan Butternut Squash and Chickpea Stew (bangordailynews.com)
- Chana and Potato Masala (sosopie.wordpress.com)