Niramish Egg Recipe Without Real Eggs|Quick Bengali Vegetarian Dim Recipe in20 Minutes for Beginners скачать в хорошем качестве

Niramish Egg Recipe Without Real Eggs|Quick Bengali Vegetarian Dim Recipe in20 Minutes for Beginners

Shocked by this magical niramish (pure vegetarian) egg recipe that uses paneer and potato to create realistic-looking boiled eggs without any actual eggs – the final curry looks so beautiful and tastes delicious, you'll be amazed and everyone will think it's real! From Rondhon Porichoy's 1530th video, this no-fail, beginner-friendly Bengali dish mimics fried eggs and egg curry perfectly, with a fluffy "yolk" inside that's edible for all ages. Chemical-free, protein-packed, and ready in under 20 minutes, it's ideal for vegetarians, fasting days, or when you want a non-veg-like meal without eggs. No breaking or mess – just shape, fry, and simmer in a spicy gravy for restaurant-style results. Follow this unique paneer hack and surprise your family with this guilt-free, healthy alternative! *Ingredients (makes 3 fake eggs + curry, serves 2-3):* Paneer (cottage cheese): 100g (grated) Potato: 1 medium (boiled and peeled, grated) Turmeric powder: To taste (for yolk) Salt: To taste Oil: A little (for yolk and dough) Cornflour: 2 spoons (for binding and coating; substitute with 1 spoon flour + 1 spoon gram flour if unavailable) White oil: A little (for dough) Mustard oil: For frying and curry (about 2-3 tbsp) Tomatoes: 2 (for paste) Raw onion: 1 (for paste; optional for niramish purity) Ginger: Slices (for paste) Kashmiri chili powder: To taste (for color) Whole cumin seeds: A pinch (for tempering) Dried red chilies: 2 (for tempering) Bay leaves: 2 (for tempering) Turmeric powder: To taste (for curry) Cumin powder: To taste Coriander powder: To taste Sugar: A pinch (optional, for balance) Sour yogurt: 1 spoon (whipped) Warm water: As needed for gravy Garam masala powder: A pinch (for finishing) *Step-by-Step Recipe with Timestamps:* 00:00 - Introduction: Why this paneer-based niramish egg recipe is a game-changer for vegetarians – looks and tastes like real eggs; subscribe to Rondhon Porichoy for more! 00:27 - Grating Paneer: Grate 100g paneer and rub well by hand for 1 minute to form a dough. Reserve a small portion for yolk. 00:47 - Making Yolk: Mix reserved paneer with turmeric, salt, and a little oil; knead into 3 round yolk shapes. 01:24 - Preparing Egg White Dough: Add grated boiled potato, 2 spoons cornflour, salt, 1 spoon gram flour (optional), and a little white oil to the main paneer dough; mix well. 01:55 - Shaping Eggs: Divide dough into 3 oval shapes (egg-sized); insert a yolk in the center of each, seal, and roll in cornflour for smoothness. 03:18 - Frying Eggs: Heat mustard oil, fry the whole eggs and one halved egg until golden brown (1-2 minutes; light reddish color – no over-frying needed). 03:54 - Making Curry Paste: Blend 2 tomatoes, raw onion, ginger slices, and Kashmiri chili powder into a smooth paste. 04:05 - Tempering: In mustard oil, add cumin seeds, dried chilies, and bay leaves; fry briefly, then add the paste and cook. 04:34 - Adding Spices: Stir in turmeric, cumin, coriander powders, salt, and optional sugar; add water and grind into a smooth masala for 4-5 minutes until oil separates. 04:52 - Thickening Gravy: Reduce flame, add 1 spoon whipped sour yogurt; simmer 2 minutes until thickened. 05:08 - Adding Eggs: Poke holes in fried eggs with a spoon for flavor absorption; gently add to gravy and boil 2-3 minutes without breaking. 05:35 - Finishing: Add garam masala, boil 3-4 minutes, cover, and rest 5 minutes off heat. 05:51 - Serving: Slice with thread for clean cuts revealing "yolk"; enjoy hot with rice or roti – finger-licking and realistic! Pro Tips: Rub grated paneer thoroughly for perfect binding – cornflour is key to prevent breakage; use gram flour as substitute if needed. Shape eggs oval and crack-free, rolling in cornflour for smooth, egg-like texture. Fry lightly to golden (not brown) for authenticity. Poke holes in eggs before adding to gravy for better spice infusion. Reduce flame before yogurt to avoid curdling; keep gravy thicker by using less water. For strict niramish, skip onion in paste. Cut with thread for neat slices showing the turmeric "yolk." This recipe is fully vegetarian, no onion/garlic shown but optional. Stores in fridge for 1-2 days; reheat gently. Nutritious paneer alternative to eggs – great for kids or egg-allergic families. If you love this video, like, comment your amazement, and share with vegetarian friends! Subscribe to 15MinuteHomeMeals for more easy Bengali recipes and hit the bell icon for notifications on our 1500+ videos. #NiramishEggRecipe #FakeEggCurry #PaneerEggRecipe #VegetarianEggCurry #EasyBengaliRecipe #NoEggDim #RondhonPorichoy #PureVegEgg #BeginnerVegetarian #AmazingFakeEgg #HealthyEggAlternative #BengaliCurry #NiramishDim #IndianVegRecipe #FestivalFood Subscribe for more recipes: Follow on Facebook/Instagram: ‪@pinkupradhan876‬