Egg Curry

Egg Curry in a Creamy Coconut Gravy

Ingredients :
1 red chili, finely chopped
1/2 teaspoon Kashmiri chili powder
1 stick cinnamon
3 cloves
2 green cardamom
1 teaspoon black cumin seeds
2 bay leaves
1 red onion, very finely chopped
4-5 garlic cloves, very finely chopped
Small piece ginger, very finely chopped
2 tablespoons butter
1 tablespoon tomato paste
2-3 tomatoes, chopped
250 ml unsweetened coconut milk
8 hard boiled eggs, cut in halves
400 g small potatoes, cooked
150 g frozen or fresh peas
Coriander leaves, chopped

How to cook :

1. Place all the whole spices in a skillet and dry toast for 30 seconds to 1 minute on gentle heat, until fragrant.
2. Add ghee and swirl the pan around. Add the onions, ginger and garlic and sauté until browned – approx 5-6 minutes.
3. Add the tomatoes and tomato paste and mix well to form a nice thick paste like consistency. Finally add the coconut milk and simmer the entire mixture for 15 minutes. The gravy should have thickened at the end of this time.
4. Finally add the egg halves, cooked potatoes and peas. Gently stir and allow to simmer for 3-5 minutes until everything has warmed through.
5. Sprinkle with coriander leaves and serve with rice and/or rotis.

From Meeta K.

Enjoy your meal !