Eggs in a gravy of tomato purée and a paste of fried spices, mint, curry leaves and onions. Simple, quick and delicious when it’s too warm and you don’t want to spend time in the kitchen.
Eggs in a gravy of tomato purée and a paste of fried spices, mint, curry leaves and onions. Simple, quick and delicious when it's too warm and you don't want to spend time in the kitchen.
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| Cook Time | 15 minutes |
| Servings |
serving
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Ingredients
For the curry:
- 4 Eggs
- 1 tbsp Cooking Oil Sunflower or other
- 1 Green chilli
- 1 tsp Ginger Garlic paste
- 1 cup Tomato purée
- 1/4 tsp Turmeric (haldi) powder
- to taste Salt
- 1 tbsp Curd (thick)
- Coriander leaves for garnish
For the paste:
- a few Fenugreek seeds (methi)
- 1 Bay leaf (small)
- 1 Cardamom (peeled)
- 2 Cloves
- 1 Cinnamon " piece
- 1/4 tsp Kasuri methi
- 1/4 tsp Poppy seeds
- 1/2 cup Onions (chopped)
- 4 Mint leaves
- 2 Curry leaves (leafy stalks)
Ingredients
For the curry:
For the paste:
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Instructions
- Set the eggs in a saucepan to boil. Once boiled, set them in a colander to drain.
- Meanwhile, slice the onions, chop the green chilli. Wash and separate the curry leaves from their stalks.
- Pour half the oil in a heated frying pan, reserving the balance.
- Add methi seeds, sauté for 10 secs or till the seeds begin to discolour or burst.
- One by one add the spices and sauté.
- Add the onions, sauté for 2 minutes or till the onions become translucent.
- Add the mint leaves and curry leaves, sauté for 10 seconds.
- Take the pan off the heat and transfer the fried spices and onion mixture to a plate or bowl and let it cool for 5 minutes.
- Shell the boiled eggs and slice or cut into 2 vertical pieces so that each piece has both the white and the yolk.
- Grind the fried spices, onions, mint and curry leaves to a coarse paste.
- Reheat the pan and add the reserved oil. Scald the pieces of chilli.
- Add ginger garlic paste and sauté for 10 secs.
- Add the onion spice paste.
- Sauté for two minutes, stirring so that the paste does not char or catch at the bottom of the pan.
- Add turmeric powder, sauté for 10 secs.
- Add the tomato purée. Let it cook on low flame for 5 minutes.
- Add salt to taste and stir.
- Stir in half the curd, reserving the balance for garnishing. Mix the curd well into the gravy.
- Place the slices of egg gently in the gravy, cut side up. Cover with the gravy and let it cook on low flame till the gravy begins to summer.
- Garnish with coriander leaves and blobs of thick curd. and serve hot with chappatties or rice.
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Nice to hear, Lux!
I used this recipe today and the egg masala was delicious!