Egg Vindaloo is a popular Goan dish. Goa is a state located in the southwestern coast of India. Vindaloo is based on the Portuguese dish Carne de vinha d‘alhos which is popular in Goa.
Goa was formerly under Portuguese rule. Being a trade center for the Portuguese, Goa was impacted by them in various domains, especially cuisine.
This recipe has a mixed flavor of sweetness, spiciness and tanginess. Hard-boiled eggs are cut in half, lengthwise and coated with sweet, spicy, and tangy gravy.
In this recipe, I have added cinnamon sticks to the hot oil and then I have sauteed the shallots. Then I have added spices, vinegar and sugar to it.
You can also use onions instead of shallots. I used shallots and it tasted delightful.
This recipe can be served with Indian bread varieties like chapati, naan, etc. It also pairs well with rice varieties.
Rice varieties to serve with vindaloo
Easy egg vindaloo recipe
Egg Vindaloo is a popular dish based on the Portuguese dish Carne de vinha d‘alhos which is popular in Goa. This recipe has a mixed flavor of sweetness, spicy and tanginess. Hard-boiled eggs are cut in half, lengthwise and coated with sweet, spicy and tangy gravy.
PREPARATION TIME : 20 MINUTES
COOKING TIME : 25 MINUTES
CAN BE SERVED TO TWO PEOPLE
INGREDIENTS
- 4 hard boiled eggs cut lengthwise
- 2 cups (in a 250 ml cup) of finely chopped shallots or 2 big onions finely chopped
- 3 teaspoons of red chili powder
- 1 teaspoon of ginger paste
- 1 teaspoon of garlic paste
- 1 teaspoon of cumin powder
- 4 small pieces of cinnamon sticks
- 2 teaspoons of garam masala
- 3 tablespoons of white vinegar
- 2 teaspoons of sugar
- 2 tablespoons of vegetable oil
- Required amount of salt
METHOD
- Over a medium flame, heat oil in a thick bottomed pan and add the cinnamon sticks.
- Add the finely chopped onions or shallots into it and saute until transparent.
- Into it add the ginger and garlic paste and saute until the raw smell is gone.
- Add the red chili powder and cumin powder and saute for one minute. Then add the vinegar and sugar and mix.
- To this mixture add 1 cup of water (250 ml cup), then add the garam masala and required amount of salt.
- When it boils add the hard boiled eggs cut lengthwise. With a spatula gently spread the masala over the eggs.
- Let it simmer for 2 more minutes.
- After two or three minutes it is ready to serve.
NOTE
I have shallots in this recipe, you can use onions instead.
I have added 1 cup of water you can add 1 and a 1/2 cup if you want a little more gravy.
STEP BY STEP PICTURES
Over a medium flame, heat oil in a thick bottomed pan and add the cinnamon sticks
Add the finely chopped onions or shallots into it and saute until transparent
Add the ginger and garlic paste and saute until the raw smell is gone
Add the red chili powder and cumin powder and saute for one minute
Add the vinegar
Add sugar
Add 1 cup of water (250 ml cup), then add the garam masala and required amount of salt
Add the eggs, with a spatula gently spread the masala over the eggs
Let it simmer for 2 more minutes and then serve
