{"id":229524,"date":"2024-08-03T16:55:39","date_gmt":"2024-08-03T16:55:39","guid":{"rendered":"https:\/\/newhampshiredigitalnews.com\/index.php\/2024\/08\/03\/hot-spicy-egg-vindaloo-recipe\/"},"modified":"2024-08-03T16:55:39","modified_gmt":"2024-08-03T16:55:39","slug":"hot-spicy-egg-vindaloo-recipe","status":"publish","type":"post","link":"https:\/\/newhampshiredigitalnews.com\/index.php\/2024\/08\/03\/hot-spicy-egg-vindaloo-recipe\/","title":{"rendered":"Hot & Spicy Egg Vindaloo Recipe"},"content":{"rendered":"


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\t\t\t\t\t\t\t\t\t\t\t Indian<\/a>, <\/span>Main Course<\/a>, <\/span>Non-Vegetarian<\/a>, <\/span>Recipes<\/a><\/span>
\n\t\t\t\t\t\t\t\t\t\t\t Eggs<\/a>, <\/span>Indian<\/a>, <\/span>Main Course<\/a>, <\/span>Non-Vegetarian<\/a><\/span>\t\t\t\t\t<\/p>\n

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Rate the Recipe: <\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n

Turn up the heat with the Hot & Spicy Egg Vindaloo. A popular Goan curry with the perfect blend of tangy and savory. Influenced by Portuguese cuisine.\u00a0<\/span><\/div>\n
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  • 4<\/span> eggs<\/span><\/li>\n
  • 3<\/span> tbsp<\/span> oil<\/span><\/li>\n
  • 1<\/span> medium onion finely chopped<\/span><\/li>\n
  • 1<\/span> tsp<\/span> salt or to taste<\/span><\/li>\n
  • 1\/2<\/span> tsp<\/span> turmeric powder (haldi)<\/span><\/li>\n
  • 2<\/span> tsp<\/span> tamarind pulp<\/span><\/li>\n
  • 1<\/span> tsp<\/span> brown sugar<\/span><\/li>\n<\/ul>\n<\/div>\n
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    For the Vindaloo masala<\/h4>\n
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    • 1<\/span> tbsp<\/span> cumin seeds (jeera)<\/span><\/li>\n
    • 1<\/span> tbsp<\/span> coriander seeds (dhania)<\/span><\/li>\n
    • 1\/8<\/span> tsp<\/span> fenugreek seeds (methi dana)<\/span><\/li>\n
    • 8<\/span> peppercorns<\/span><\/li>\n
    • 6<\/span> cloves<\/span><\/li>\n
    • 4<\/span> green cardamoms<\/span><\/li>\n
    • 1″<\/span> piece of cinnamon<\/span><\/li>\n
    • 8-10<\/span> Kashmiri red chillies<\/span><\/li>\n
    • 2<\/span> tbsp<\/span> ginger garlic paste<\/span><\/li>\n
    • 4<\/span> tbsp<\/span> vinegar<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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        To begin, hard boil the eggs. Peel and make gashes along the length so that the masala can soak in.<\/span><\/p>\n<\/li>\n

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        Prepare the vindaloo paste by grinding together Kashmiri red chillies, ginger garlic paste, cinnamon, cloves, peppercorns, cumin seeds, coriander seeds, and fenugreek seeds with white vinegar into a smooth paste. Add a bit of water if required. You can de-seed the chillies if you want it less spicy. Keep aside.<\/span><\/p>\n<\/li>\n

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        Heat 1 tbsp of oil in a pan. Saute the eggs until they lightly colorize. This adds extra flavor to the egg curry.<\/span><\/p>\n<\/li>\n

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        In the same pan, heat 2 tbsp of oil. Add in the chopped onions and saute until translucent.<\/span><\/p>\n<\/li>\n

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        Add the vindaloo paste, salt, and turmeric powder. Mix well and cook until the oil begins to appear on the sides.<\/span><\/p>\n<\/li>\n

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        Now add in the boiled eggs and mix until they are well coated. Add water to make the gravy and bring it to a boil.<\/span><\/p>\n<\/li>\n

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        Add in the tamarind paste and brown sugar. Mix well, reduce the heat, and continue to cook for a few minutes.<\/span><\/p>\n<\/li>\n

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        Adjust the gravy as per your taste. Check the salt and add more if required. The Hot & Spicy Egg Vindaloo is ready to serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

        Video<\/h3>\n