Iranian Baida Curry Recipe
A eggetarian Middle Eastern recipe with whole egg, onion - chopped, jaggery. Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Iranian Baida Curry Recipe, boil the whole egg in water, make sure the eggs are fully immersed
whole egg(4) - 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
onion - chopped(1) - 5
Add the ground masala paste
- 6
Saute for 10 minutes
- 7
Add 1 cup of water along with jaggery and bring it to a boil
jaggery(1 tablespoon) - 8
Check for salt and adjust according to your palate
salt - to taste - 9
Finally, de-shell the eggs, cut them into half and drop them into the boiling curry
- 10
Boil the curry for 2 more minutes and switch it off
- 11
Serve by garnishing it with some coriander leaves
sprig coriander (dhania) leaves(1)coriander (dhania) seeds(2 tablespoon) - 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
sprig coriander (dhania) leaves(1)fresh coconut - grated(1/4 cup)coriander (dhania) seeds(2 tablespoon)cloves garlic - chopped(5)
Nutrition Facts
Per serving
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Iranian Baida Curry Recipe
A eggetarian Middle Eastern recipe with whole egg, onion - chopped, jaggery. Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
12 steps- 1
To begin making the Iranian Baida Curry Recipe, boil the whole egg in water, make sure the eggs are fully immersed
whole egg(4) - 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
onion - chopped(1) - 5
Add the ground masala paste
- 6
Saute for 10 minutes
- 7
Add 1 cup of water along with jaggery and bring it to a boil
jaggery(1 tablespoon) - 8
Check for salt and adjust according to your palate
salt - to taste - 9
Finally, de-shell the eggs, cut them into half and drop them into the boiling curry
- 10
Boil the curry for 2 more minutes and switch it off
- 11
Serve by garnishing it with some coriander leaves
sprig coriander (dhania) leaves(1)coriander (dhania) seeds(2 tablespoon) - 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
sprig coriander (dhania) leaves(1)fresh coconut - grated(1/4 cup)coriander (dhania) seeds(2 tablespoon)cloves garlic - chopped(5)
About this recipe
A eggetarian Middle Eastern recipe with whole egg, onion - chopped, jaggery. Ready in 40 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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