Eggs in garlic tomato gravy with herb fenugreek
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Serves: 4
 
An original recipe by Minnie
Ingredients
  • 8 eggs boiled and halved
  • 1 large onion finely chopped
  • 1 tsp fresh garlic paste
  • 1 tbsp thick tomato paste (I use Hunt)
  • 2 tsp coriander powder
  • 1 tsp cayenne powder
  • 1 tsp white vinegar
  • 1 tsp dry fenugreek leaves (kasuri methi)
  • 1 tsp salt
  • dash of cinnamon powder
  • dash of cardamom powder
  • coriander leaves for garnish
  • 2 tbsp olive oil
Instructions
  1. Fry onions in hot oil in a large pan that will comfortably hold 8 halved eggs.
  2. Add garlic, fry for a few seconds.
  3. Once the onions are golden brown, add in the tomato paste.
  4. Next, put in coriander powder, cayenne powder and vinegar.
  5. Saute for a few seconds.
  6. Measure vinegar and add to the gravy. Lower the flame.
  7. Mash the fenugreek with your fingers and add to the simmering gravy.
  8. Add 1 cup water and salt. Bring to a boil.
  9. Lower the flame once more, and add the eggs one by one, gently, side by side.
  10. Cover the pan.
  11. Cook on low flame for 5 more minutes.
  12. Uncover. Put in a dash of cinnamon and cardamom powder.
  13. Garnish with coriander leaves.
  14. Serve hot with naan or rice.
Notes
For the onions that I have used in garnish, simply immerse sliced onions in white vinegar overnight. They will acquire this beautiful pink color and taste awesome.
Recipe by The Lady 8 Home at https://www.thelady8home.com/eggs-in-garlic-tomato-gravy-with-herb-fenugreek/