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Ref: 278
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Cuisine: Indian
Food Type: Vegetarian
No of Portions: 4
Change no of portions required to :

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
   sprinkle  Fresh coriander chopped


  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.
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