Lunch
Homemade Iranian Baida Curry Recipe
Learn how to prepare Homemade Iranian Baida Curry Recipe with this simple recipe. Perfect for Lunch and ideal for Middle Eastern lovers....
⏱️
10 Min Prep
🔥
30 Min Cook
🍽️
4 Servings
🥗
Eggetarian
Ingredients
- 4 Whole Egg
- 1 Onion - chopped
- 1 tablespoon Jaggery
- Salt - to taste
- Sunflower Oil
- 1 sprig Coriander (Dhania) Leaves
- 1/4 cup Fresh coconut - grated
- 2 tablespoon Coriander (Dhania) Seeds
- 3 Dry Red Chilli
- 1 tablespoon Sesame seeds (Til seeds)
- 1 tablespoon Poppy seeds
- 1 inch Ginger - chopped
- 5 cloves Garlic - chopped
- 8 Badam (Almond)
Instructions
1
To begin making the Iranian Baida Curry formula, heat to boiling point the whole egg in liquid, make sure the eggs are fully immersed.heat to boiling point them for at least 15 moments until the eggs are completely cooked and keep them aside to de shell them once it cools down.dehydrated toast the fixings mentioned in the list to grind on to a pot, once done cool it down and grind it into a creamy paste by adding little liquid.mildly hot a kadai with fat, mix in onions and saute them until it turns golden brown.
2
mix in the ground masala paste.
3
Saute for 10 moments.mix in 1 cup of liquid along with jaggery and bring it to a heat to boiling point.
4
Check for seasoning and adjust according to your palate.Finally, de-shell the eggs, cut them into half and drop them into the boiling curry.
5
heat to boiling point the curry for 2 more moments and switch it off.
6
present by garnishing it with some coriander leaves.present the Iranian Baida Curry formula along with Garlic naan, Chapathi and some steamed rice along with Moong Sprouts Salad with Grated Carrots and Coriander.
Recipe Information
Cuisine
Middle Eastern
Middle Eastern
Course
Lunch
Lunch
Diet
Eggetarian
Eggetarian
Total Time
40 mins
40 mins
Recipe Time chart
Preparation Time
10 minsCooking Time
30 minsTotal Time
40 minsMaster Chef
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