Mumbai street style Boiled Egg Bhurji recipe. Easy recipe. Perfect side dish that can be served with sliced bread, pav, roti and chapati. Recipe with video.
This street style Mumbai boiled egg bhurji is a fantastic side dish that can be made in under 30 minutes.
For perfectly boiled eggs, I use the technique of pricking the eggs. Pricking the eggs makes the air escape easily and it gives a perfectly shaped egg after hard boiling. Pricking the eggs is a technique that I learned watching the legendary Jacques Pepin. @jacquespepinfoundation This method works for me so well and peeling the eggs is a dream. Pricking also allows water to loosen the membrane that attaches the albumen. It doesn’t crack while cooking.
A basic masala made of onion, tomatoes, spices and herbs makes this dish an easy to do recipe and perfect for beginners.
This goes very well with toasted pav. Sometimes I use it as a filling for a sandwich. The masala is very tasty in a sandwich.
Here are some of the things you can buy online for making this recipe Stainless Steel Sauce Pan https://amzn.to/3eBshKc Non Stick Kadhai with Lid https://amzn.to/3Jtzr1b Wooden Chopping Board https://amzn.to/3pGUW6A
Here is the video of how to make Mumbai Street Style Boiled Egg Bhurji
5 eggs, boiled and cut into slices 2 tablespoon Indian sesame oil 1 teaspoon minced ginger 2 green chillies, chopped 1 cup onions, chopped 1 teaspoon salt 1/2 teaspoon red chilli powder 1/2 teaspoon black pepper powder 1/2 teaspoon turmeric powder 1/2 teaspoon garam masala powder 1 cup tomatoes, chopped 1/4 cup mint leaves, chopped 1/4 cup coriander leaves, chopped 1/2 lime , juiced
Heat oil in a pan and add in the ginger and the green chillies. Saute for a few seconds. Add in the finely chopped onions and saute for a couple of minutes till the onions are soft. Add in the salt and the spice powders. Saute for a minute. Add in the chopped tomatoes and mix well. Cover the pan with a lid and cook for 5 minutes on medium flame until the tomatoes are mushy. Once the tomatoes are mushy, mash it slightly with a potato masher. Add in the mint and coriander leaves. Add in the lime juice. Mix well to combine. Do not cook for long after adding the mint leaves. Finally add in the sliced eggs and cook for a minute. Mumbai style boiled egg bhurji is ready. Serve hot.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
5 eggs, boiled and cut into slices 2 tablespoon Indian sesame oil 1 teaspoon minced ginger 2 green chillies, chopped 1 cup onions, chopped 1 teaspoon salt 1/2 teaspoon red chilli powder 1/2 teaspoon black pepper powder 1/2 teaspoon turmeric powder 1/2 teaspoon garam masala powder 1 cup tomatoes, chopped 1/4 cup mint leaves, chopped 1/4 cup coriander leaves, chopped 1/2 lime , juiced
Heat oil in a pan and add in the ginger and the green chillies. Saute for a few seconds. Add in the finely chopped onions and saute for a couple of minutes till the onions are soft. Add in the salt and the spice powders. Saute for a minute. Add in the chopped tomatoes and mix well. Cover the pan with a lid and cook for 5 minutes on medium flame until the tomatoes are mushy. Once the tomatoes are mushy, mash it slightly with a potato masher. Add in the mint and coriander leaves. Add in the lime juice. Mix well to combine. Do not cook for long after adding the mint leaves. Finally add in the sliced eggs and cook for a minute. Mumbai style boiled egg bhurji is ready. Serve hot.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/boiled-egg-bhurji-recipe/
Recipe for rich and creamy Dhaba Style Matar Paneer made with an onion-tomato-cashew paste and spices. Recipe with video.
Here is the recipe for Dhaba Style Matar Paneer that is rich and creamy and goes really well as a side dish for Jeera rice, naan, roti or chapati.
If you are doing this recipe for an everyday meal, you can cut back on the amount of oil and butter.
I have used deseeded tomatoes for making this recipe. Removing the seeds from the tomatoes achieves two things. 1. Brighter colour and 2. very smooth gravy.
Frying the spices in oil is one of the main things that I feel is a game changer in this recipe. Frying the spices on a low flame makes them very flavourful and it imparts a dark orangish red colour to the gravy.
Also, it is essential that we use Kashmiri red chilli powder in this recipe. While they are not very hot, they impart a superb colour and a slightly smoky flavour that’s very desirable.
Here are some of the things you can buy online for making this recipe. Solid Anodised Kadhai https://amzn.to/32KaEFA Tri Ply Saute Pan https://amzn.to/3FQdSpr Heavy Duty Indian Mixie https://amzn.to/3mTpMqV Cold Pressed Peanut Oil https://amzn.to/3FPemfp Kashmiri Red Chilli Powder https://amzn.to/3sTAtOe Garam Masala Powder https://amzn.to/32Z6j0M
Here is the video of how to make Dhaba Style Matar Paneer Recipe
For the Matar Paneer Masala Paste
1 tablespoon peanut oil 1 pod garlic 2 green chillies 1.5 cups sliced onion 20 cashews 3/4 teaspoon salt 5 ripe tomatoes, deseeded 1 teaspoon sugar
For making Dhaba Style Matar Paneer Gravy
2 tablespoon peanut oil 1/2 teaspoon cumin seeds 1/4 cup finely chopped onions 1 tablespoon Kashmiri red chilli powder 1/2 teaspoon turmeric powder 1/2 teaspoon garam masala powder 1/4 cup coriander leaves, chopped 1/2 cup boiled green peas 1/2 teaspoon salt 2 tablespoon unsalted butter 1 cup water 200 grams paneer, cubed 2 tablespoon coriander leaves for garnish
For making the Matar Paneer Masala paste
Heat peanut oil in a pan and add in the whole pod of garlic and the green chillies. Add in the sliced onions and the cashews. Saute for a few minutes till the onions are soft. Add in the tomatoes and the sugar. Make sure to deseed the tomatoes. Mix well. Cover the pan with a lid and cook on a low flame for five minutes till the tomatoes are soft and mushy. Let the mixture cool a bit. Grind this mixture to a smooth paste. Set aside.
For making Dhaba Style Matar Paneer Gravy
Heat oil in a pan and add in the cumin seeds. Let the cumin seeds crackle. Add in the finely chopped onions and saute for a couple of minutes. Turn the flame of the gas stove to low. On a low flame, add in the red chilli powder, turmeric powder and the garam masala. Saute on a low flame for a few seconds. Add in the boiled peas and the salt. Add in the butter. Cook for a minute. Add in the ground masala paste and a cup of water. Let the mixture cook on a low flame for a couple of minutes. Add in the paneer and cook for a minute more to heat up the paneer. Finally garnish the gravy with coriander leaves. Serve hot.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 30m
