How to cook Tumeric rice with sausages, egg curry and salad tasty

Tumeric rice with sausages, egg curry and salad - Turned out great! Very moist.. Today I am sharing this Tumeric rice with sausages, egg curry and salad! A quick and easy dinner that is ready in under 25 minutes! Then add the egg to the oil. Use a spatula to move the egg around so that it forms a thin omelette. Once the egg is almost set, break it up and mix it into the other ingredients. The Best Chicken Sausage Curry Recipes on Yummly Eating Spicy Egg Chicken Curry WIth Rice , Salad & Sajana Saga Bara

Taste a bit of history tonight with this hearty, classic dish. Place a scoop of turmeric rice into the center of two bowls. Top with the lamb curry and garnish with cilantro leaves.

You can cook Tumeric rice with sausages, egg curry and salad with 32 Ingredients and 17 steps. See the following guide!

1. Tumeric rice with sausages.
2. 2 cups rice.
3. 4 cups water.
4. 4 pieces fried sausages.
5. Cooking oil.
6. to taste Salt.
7. 1 tablespoon tumeric.
8. 1/4 cup tomato puree.
9. 1 large onion.
10. 1/2 tablespoon ginger-garlic paste.
11. 2 bunches dhania.
12. 1/2 tablespoon mixed spices.
13. egg curry.
14. 10 hard boiled eggs.
15. 1 tablespoon curry powder.
16. 1 large onion.
17. 1 table spoon garlic.
18. 2 tomatoes.
19. Cooking oil.
20. to taste Salt.
21. 1/2 tablespoon soy sauce.
22. 1 tablespoon tomato paste.
23. 1 teaspoon cumin.
24. 1/2 teaspoon rosemary leaves.
25. 1 1/2 cups water.
26. 1 bunch dhania.
27. salad.
28. 1/2 cabbage.
29. 5 pieces medium sized carrots.
30. 1 medium onion.
31. 2 tablespoons cooking oil.
32. to taste Some salt.

Serve the raita and folded naan on the side. Egg curry made in Punjabi dhaba style. Simple, flavorful & delicious egg curry for your everyday meal to pair with roti, jeera rice or plain steamed rice. Serve punjabi egg curry with rice, roti or paratha.

1. For rice: fry the onions in oil till well cooked (almost brown). Add in the tomato puree and ginger garlic paste. Stir and cover to simmer for 1 min.
2. Add in the tomato paste, salt and all other spices and stir till well mixed.
3. Cut the sausages into desired shapes, add in and stir. Add in the dhania and stir till well mixed.
4. Add the two cups of rice and stir. Then add the water, stir and cover.
5. When it starts boiling turn low the heat and let it cook slowly till ready.
6. For the egg curry: cut the onions and fry them in oil and add in the garlic.
7. Add in the tomatoes. Stir, cover and let them cook for 1 min.
8. Add in the tomato paste, soysauce, curry powder, salt, spices and rosemary and stir.
9. Add in the water and stir thoroughly.
10. Add the boiled eggs one by one as you stir.
11. Cover let the curry cook for 5 mins. Add in the dhania and turn off the heat.
12. For the salad:wash and shred the cabbage.
13. Cut the onion and grate the carrots.
14. In a sauce pan, pour in the oil and add the salt.
15. Add the shredded cabbage bit by bit while stirring until it is well combined with the oil and salt.
16. Add in the carrots and onion and stir till completely mixed. Dont over cook. It should remain crunchy.
17. Serve and enjoy with some avocado.

Apple, Cabbage, Carrot Salad with Walnuts and Maple Dressing. Zucchini Fritters with Guacamole, Poached Eggs & Smoked Salmon. Beef and Thyme Sausage Rolls with Asian Cucumber Salad. Curry Egg Salad is chock full of healthy fats making it one heck of a satisfying meal. I personally love the addition of dry roasted cashews for a salty crunch and the curry powder, lime juice and cilantro adds flavor you can't beat!