Egg Cooked with Methi and Paanch Phoron

Traditionally, paanch phoron, meaning the mix of five spices, including fenugreek seeds, nigella seeds, fennel seeds, mustard seeds, and cumin seeds, is used with vegetable preparations in West Bengal. I have grown up seeing my mother and aunts cooking a variety of vegetable dishes using paanch phoron as a flavoring ingredient. However, in modern times, paanch phoron is being used with elan in non-veg preparations as well. I myself have cooked mutton using paanch phoron as a base flavoring agent. The traditional concept that prevailed in our parents' generation that paanch phoron is a spice exclusive to vegetable preparations is slowly becoming obsolete, as not only paanch phoron is used in meat preparations, but also in preparing fishes, eggs and other cuisines. Another spice, which was traditionally used in bitter tasting vegetable preparation in West Bengal, is fenugreek seeds. However, its use is witnessing a lot of changes as methi seeds are now abundantly used in preparing fishes, meat and even eggs. 




The recipe of an egg dish that I am posting today has two uncommon ingredients for non-veg dishes, paanch phoron powder and methi seeds, used as taste enhancers. The recipe is very easy to follow. You may skip on potato or yogurt, if you want the gravy to be simple. 

If you like this recipe, please don't forget to check out other egg recipes posted in this blog,

Peyazkoli Diye Dim

Egg Malai Masala

Egg Shrimp Sukha

Dimer Dhokar Dalna

Egg Keema



Ingredients

• 8 eggs (hard boiled)
• 2 medium size potatoes (cut into cubes)
• One big onion (finely chopped)
• 1 tomato (pureed)
• 1 tsp ginger-garlic paste
• 1 1/2 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp kashmiri red mirch
• 4-5 green chilies (ground into paste)
• 1 tsp paanch phoron powder
• 1 tsp methi or fenugreek seeds
• 1 string of curry leaves (optional) 
• 1 heaped tbsp yogurt
• Salt to taste
• White oil for cooking

 Method

1) Rub a pinch of salt and 1/2 tsp turmeric powder on the eggs. Add 1 tsp oil and gently rub the oil on the eggs.

2) Heat oil in a wok. When oil becomes smoking hot, add potato cubes and shallow fry till potatoes begin to change color. Take the potatoes out of the heat and place on an oil absorbent paper.

3) Into the same oil, add the eggs and shallow fry the eggs on all sides till eggs turn orange in color. Take the eggs out on to a plate.

4) Into the same oil, add methi seeds and curry leaves and wait till they begin to sputter.

5) Add onion and fry the onions on medium heat till onion begins to change color.

6) Add ginger-garlic paste and tomato puree. Add green chili paste. Add turmeric powder, cumin powder, coriander powder, and kashmiri red mirch. Saute the mixture for 3-4 minutes, adding small quantity of water to keep the mixture from getting burned at the bottom.

7) Now toss the potatoes into the wok and fold in with the mixture. Add yogurt, paanch phoron powder, and salt. Fold in the mixture and cook covered till potatoes are cooked through.

8) Dunk the eggs into the gravy and cook covered again for 2 minutes.

9) Serve hot with steamed rice, paratha or roti.