Mushroom Egg Masala

Cravings often lead to rather creative dishes if you can avoid the temptation to dash off to a local eatery or market to get your ready-made fix. Especially then, when you want just the right combination of flavors and ingredients to scratch the itch, a bit of time spent in your kitchen with those staples just begging to please your eager palate and the satisfaction of catering to your own instincts rarely yields more pleasing results.

Especially in this case, when what I really desired was an egg curry with some succulent mushrooms for a light dinner. A well-stocked pantry and a fridge full of staple ingredients to work culinary Indian magic is an essential component of my well-being.

Truth be told, mushroom fiend that I am, it is really not at all uncommon to find me in the kitchen near the witching hour waiting for some mushrooms to marinate before turning them under the grill, eagerly anticipating that meaty goodness to materialize on my plate. Or perhaps a pan-fried spicy mushroom curry is in order. It is a quest I suppose — that perfect mushroom dish — that will never actually become a reality because mushrooms are a blank canvas to be adorned with special loving care, depending on the time of day, your mood and culinary desire. There are no limits when it comes to the mighty mushroom.

You can cut the boiled eggs into halves or quarters if you like before adding to the simmering pot of goodness, but personally I enjoy the experience of cutting into a semi-hard whole boiled egg as I scoop up the gravy with each bite.

Mushroom Egg Masala

Recipe by Lisa Turner
Cuisine: Indian
Published on October 28, 2012

Hard-boiled eggs simmered in a creamy and fragrant Indian-spiced cashew, tomato and mushroom gravy

Preparation: 25 minutes
Cooking time: 15 minutes

Print this recipe

Ingredients:

6 large eggs

Cashew gravy:

1 cup raw cashews, bits or halves
1/2-inch piece fresh ginger, sliced
5 fresh green chilies, with seeds, chopped
1 teaspoon sea salt
pinch of ground cayenne
1/4 teaspoon lemon juice
1/8 teaspoon rice vinegar
1/3 cup water
2 tablespoons fresh parsley or cilantro, chopped

Masala:

2 teaspoons sesame oil
1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
1 shallot, finely chopped
1 clove garlic, minced
2 to 3 fresh green chilies, seeded and finely chopped
1 teaspoon ground turmeric
2 teaspoons chili powder (Kashmiri is recommended)
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground cayenne, to taste
pinch of asafetida
1 large tomato, finely chopped
5 oz (2/3 cup) coconut milk
1 teaspoon sea salt. or to taste
2 to 3 cups white mushrooms, sliced
handful of fresh parsley or coriander, chopped

Instructions:

Begin with the eggs. Place the eggs in a medium heavy-bottomed saucepan and cover with cold water. Bring to a boil, cook for a few minutes, remove from heat, cover, and let stand for 10 minutes. Transfer to a bowl of ice water, let stand for a few minutes, then peel and set aside.
Next prepare the cashew gravy. In a small food processor or blender, process the cashew pieces, ginger, chilies, salt, cayenne, lemon juice, vinegar, water and fresh parsley or cilantro until you have a thick smooth paste. Set aside.
Heat the oil in a large heavy-bottomed saucepan over medium heat. When hot, add the mustard seeds and stir for 30 seconds or until they turn grey and begin to splutter and pop. Toss in the cumin seeds, shallot, garlic, chilies, turmeric, chili powder, ground coriander, cinnamon, cayenne and asafetida. Continue to stir for another 30 seconds or until the spices are fragrant.
Now stir in the cashew gravy, tomato, coconut milk and mushrooms. Simmer until the mixture is thickened. Gently stir in the eggs and simmer for another few minutes to warm the eggs. Transfer to serving dishes and garnish with parsley.

Makes 3 to 6 servings