A Very Leafy Egg Curry

A Very Leafy Egg Curry

  • Servings: 4-6
  • Difficulty: easy
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A Very Leafy Egg Curry

 

 

 

 

 

Wherever possible, I try to “healthyfy” conventional recipes. This could be through ingredients or cooking method.

So, when we were having an eggetarian friend over for dinner, I decided to cook an Indian style egg curry but with the addition of leafy vegetables to boost its nutritional value.

inclusion of spinach, amaranth leaves (lal saag) and fenugreek leaves resulted in this very nourishing egg curry

You can add whichever greens you can find. As for the fenugreek, I used the dried leaves (kasoori methi) but fresh ones would taste just as good.

Delicious with some roti, naan, sliced bread, tortilla, crusty roll or even plain rice.

Ingredients

10 Eggs

500 Grams fresh tomato

1 Cup ready tomato puree (packet/can)

500 Grams Onion

1/2 Cup ginger-garlic paste

1 Large bunch spinach

1 Large bunch amaranth leaves

1 Small bunch fenugreek leaves (or 2-3 Tablespoons dried fenugreek leaves)

1 Tablespoon coriander powder

1 Tablespoon cumin powder

1 Tablespoon chilli powder

1 Tablespoon turmeric powder

1 Tablespoon garam masala

1-2 Talespoons oil

4 Cloves

4-5 Cardamom

10-12 Whole black peppercorns

2-3 Bayleaf

Salt to taste

Method

  1. Wash, roughly chop and puree the tomato in a blender (without water).
  2. Peel, wash and finely chop the onion.
  3. Chop and wash the spinach.
  4. Chop and wash the amaranth leaves.
  5. If using fresh fenugreek, chop and wash.
  6. Hard boil the eggs.
  7. Once the eggs have cooled down, peel them.
  8. With a knife, make a cross at the base of each egg, away from the yolk side.
  9. Heat the oil in a large wok like pan.
  10. Once the oil is hot, add the bayleaf, cloves, cardamom and peppercorn.
  11. Next, add the chopped onion with a pinch of salt.
  12. Mix well, cover and cook for about 10 minutes.
  13. Uncover and add the ginger-garlic paste.
  14. Stir it into the onion and cook for about 7 to 8 minutes.
  15. Add the pureed fresh tomato along with packed/can of tomato puree.
  16. Throw in all the spices: coriander, cumin, chilli, turmeric and garam masala powders.
  17. Mix well and cook for about 5 to 6 minutes.
  18. Add about 2 cups of water and bring to boil.
  19. Add the chopped leafy vegetables (and dried fenugreek, if using).
  20. Add salt to taste. Mix well.
  21. Now, carefully, drop in the peeled eggs. Push them down gently with the back of a spoon so that they are submerged in the sauce.
  22. Lower the heat, cover and cook for 10 minutes.
  23. Once the egg curry is cooked, take the pan off the flame and let it rest for about 5 minutes before serving.

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