Iranian Baida Curry Recipe
Iranian Baida Curry Recipe is a creamy and comfort egg curry recipe. The gravy is simply made from roasted almonds, poppy seeds, sesame seeds, freshly grated coconut that is ground to make creamy paste. The gravy is then cooked with basic spice powders and finished off with boiled egg. The boiled egg are cut and added to the gravy so that it will soak in most of the flavors from the curry and is delicious to eat it along with soft pav or steamed rice.
Ingredients
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4 Whole Egg
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1 Onion
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chopped
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1 tablespoon Jaggery
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Salt
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to taste
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Oil
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1 sprig Coriander (Dhania) Leaves
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Ingredients to grind
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1/4 cup Fresh coconut
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grated
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2 tablespoon Coriander (Dhania) Seeds
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3 Dry Red Chilli
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1 tablespoon Sesame seeds (Til seeds)
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1 tablespoon Poppy seeds
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1 inch Ginger
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chopped
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5 cloves Garlic
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chopped
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8 Whole Almonds (Badam)
Instructions
Step 1
To begin making the Iranian Baida Curry Recipe, boil the whole egg in water, make sure the eggs are fully immersed
Step 2
Boil them for at least 15 minutes until the eggs are completely cooked and keep them aside to de shell them once it cools down
Step 3
Dry roast the ingredients mentioned in the list to grind on to a pan, once done cool it down and grind it into a smooth paste by adding little water
Step 4
Heat a kadai with oil, add onions and saute them until it turns golden brown
Step 5
Add the ground masala paste
Step 6
Saute for 10 minutes
Step 7
Add 1 cup of water along with jaggery and bring it to a boil
Step 8
Check for salt and adjust according to your palate
Step 9
Finally, de-shell the eggs, cut them into half and drop them into the boiling curry
Step 10
Boil the curry for 2 more minutes and switch it off
Step 11
Serve by garnishing it with some coriander leaves
Step 12
Serve the Iranian Baida Curry Recipe along with Garlic naan, Chapathi and some steamed rice along with Moong Sprouts Salad with Grated Carrots and Coriander