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Friday, February 1, 2013

Indian Egg Curry

(serves 3-4)

-6 eggs

- 2 tbs. vegetable oil or ghee

- 1 tsp. black mustard seeds

- ½ tsp. fenugreek seeds

- 1 tsp. cumin seeds

- 1 large onion, chopped

- 4 garlic cloves, minced

- 1 tbs. fresh ginger, minced

- 1 14-oz can chopped tomatoes (I like the kind with green chilis for this)

- 1 tsp. garam masala

- 2 tsp. ground coriander

- ½ tsp. cayenne

- 1 tsp. ground turmeric

- 2 tbs. Greek yogurt

- salt

- cilantro leaves for garnish

Hard boil the eggs, peel, cut in half, and set aside.
Heat the oil or ghee over medium heat. Add mustard seeds, fenugreek, and cumin. When mustard seeds start to pop, add the onion and cook till translucent.
Add garlic and ginger and cook about 30 seconds, until fragrant.
Add tomatoes, garam masala, coriander, cayenne, and turmeric. When it starts to boil, reduce heat and simmer, with cover, about 10 minutes.
Stir in yogurt and salt to taste. Add eggs and gently spoon the gravy over them.
Simmer with eggs for another 2 minutes. Garnish with cilantro leaves and serve over rice.

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Saturday, April 27, 2013