Iranian Baida Curry Recipe

The gravy is simply made from roasted almonds, poppy seeds, sesame seeds, freshly grated coconut that is ground to make creamy curry which is cooked along with boiled eggs.

Archana's Kitchen
Iranian Baida Curry Recipe
239 ratings.

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.

Serve the Iranian Baida Curry Recipe along with Garlic naanChapathi and some steamed rice along with Moong Sprouts Salad with Grated Carrots and Coriander.

If you are looking for more Egg Curry Recipes here are some : 

  1. Kerala Style Egg Roast Curry Recipe
  2. Quick And Simple Egg Curry Recipe
  3. Egg Masoor Dal Recipe (Lentil Curry With Eggs)

 

Cuisine: Middle Eastern
Course: Lunch
Diet: Eggetarian
Prep in

10 M

Cooks in

30 M

Total in

40 M

Makes:

4 Servings

Ingredients

  • 4 Whole Egg
  • 1 Onion , chopped
  • 1 tablespoon Jaggery
  • Salt , to taste
  • Cooking oil
  • 1 sprig Coriander (Dhania) Leaves
  • Ingredients to grind
  • 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)

How to make Iranian Baida Curry Recipe

  1. To begin making the Iranian Baida Curry Recipe, boil the whole egg in water, make sure the eggs are fully immersed.

  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.

  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.

  4. Heat a kadai with oil, add onions and saute them until it turns golden brown. Add the ground masala paste. Saute for 10 minutes.

  5. Add 1 cup of water along with jaggery and bring it to a boil. Check for salt and adjust according to your palate.

  6. Finally, de-shell the eggs, cut them into half and drop them into the boiling curry. Boil the curry for 2 more minutes and switch it off. Serve by garnishing it with some coriander leaves.

  7. Serve the Iranian Baida Curry Recipe along with Garlic naanChapathi and some steamed rice along with Moong Sprouts Salad with Grated Carrots and Coriander.

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Last Modified On Tuesday, 24 October 2017 15:49
     
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