EGG KASURI METHI CURRY

So you know how it goes right? When there is nothing in fridge you run to grab some eggs.When you want something easy you grab some eggs. When you want something tried and tested you grab some eggs. When you want a spicy curry you grab an egg.

So I like to keep a handful of egg recipes handy. Egg is one of the most versatile ingredients. So why not try as many recipes as possible.

INGREDIENTS:

Eggs (of course) – 2-3 hard boiled

Onions – 2 medium

Tomatoes – 2 medium

Poppy/khus-khus Seeds – 1/4 tsp

Cinnamon – 1/2 inch piece

Ginger – 1/2 inch piece

Coriander Powder – 1 tsp

Chilly Powder – 1 tsp

Fennel Seeds – 1/2 tsp

Turmeric Powder – 1/4 tsp

Milk – 1/4 cup (optional)

Kasuri Methi (dried fenugreek leaves) – a pinch

Oil – 2 tblspn

Salt to taste

INSTRUCTIONS:

1. Hard boil eggs and keep aside.
2. In a blender take chopped onion, tomatoes, ginger, poppy, cinnamon, fennel and blend well. It should form a smooth paste.
3. Heat oil in a pan.
4. Add the paste and saute well. Saute till the paste starts leaving oil from the sides. It will take time. Roast it on low flame.
5. Once the paste starts leaving oil from the sides add coriander powder, chilly powder, turmeric powder and mix well.
6. Add 1/4 cup water and let it come to boil.
7. Add milk and mix well.
8. Once nicely boiled (around 5 minutes) take it off the flame and add boiled eggs and garnish with kasuri methi.

Serve with phulkas or rice.