Ref: 278
Heading: Mains
Cuisine: Indian
Food Type: Vegetarian
No of Portions: 4
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Ingredients & Prep
8 Eggs large free range
2 Red onion sliced finely
400 g
Tomato tinned chopped or passata
200 g
Fresh spinach
100 g
Greek yogurt
1 tsp
Cumin ground
1 tsp
Coriander ground
1 tsp
Garam masala
4 Cardamom pods crushed
4 Clove
1/2 tsp
Turmeric ground
2 tbsp
Garlic puree or finely grated
2 tbsp
Fresh ginger puree of finely grated
1 Cinnamon stick
2 Green chilli (optional) sliced thinly
2 tbsp
Ghee or veg oil
1 tsp
Salt
Garnish
sprinkle
Fresh coriander chopped
Method
Step 1
On a med heat add ghee in a frying pan, add onion & cook well until brown, add garlic & ginger, stir in & cook for 1 more min, add all the spices, salt & chilli give a quick stir, turn heat down to low then add tomato & stir, cover & cook for 15 to 20 mins, give the sauce a stir every now & then, if dries out add water.
Step 2
Boil eggs in boiling water for 10 mins & remove set aside.
Step 3
When sauce is cooked add spinach & yogurt, stir in until the spinach is cooked, then remove from the heat.
Step 4
Peel hot eggs under a cold tap to stop burning your fingers, when all peeled cut in half.
Step 5
Place hot sauce in a serving bowl & place eggs half's on top & sprinkle on chopped coriander to garnish.
Suggestion & Tips
Serve with rice & or Indian flat bread & some mango chutney.