medtran49
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I served this with vegetable biryani and naan. There wasn't enough gravy for us, so I have doubled the amount of gravy in the recipe below.
INGREDIENTS:
4 eggs, soft boiled, shelled
4-1/2 Tbsp butter, divided
1-1/2 cups chopped onion
2 cups deseeded, chopped ripe tomatoes
20 whole cashew nuts
1 tsp salt, more to taste
1-1/2 tsp chili powder (regular, not hot)
3/4 to 1 tsp ground turmeric
4 cloves
4 green cardamom pods
1 two-inch piece of cinnamon stick
1-1/4 tsp Garam Masala powder
1 tsp ground coriander
1 tsp dried fenugreek leaves
1-1/2 tsp finely chopped garlic
1-1/2 tsp finely chopped fresh ginger root
Garnish (optional)
chopped cashews
chopped cilantro
TIP: To deseed tomatoes, cut in half horizontally and squeeze so that seeds and watery pulp come out.
OPTION: You could use chicken if you don't want to use eggs. Cook a couple of chicken thighs seasoned with salt, pepper, a bit of chile powder, coriander, even some Garam Masala if you want until done. Cool and shred or chop meat into bite-sized pieces. Add in at the point where you put the eggs back into the finished gravy.
INSTRUCTIONS:
Make a paste of the garlic and ginger by using your chef's knife or a mortar and pestle or small food processor. Set aside. (HINT, if making biryani, it needs this paste too, so add another rounded tsp of each.)
Heat 3 Tbsp butter in a large skillet over medium to medium-high heat. Saute eggs until golden. Set aside.
In the same skillet, saute onions, tomatoes, cashews and salt until onions are translucent and tomatoes have broken down completely. Add chili powder and turmeric. Saute until fragrant and raw smell goes away. Cool slightly, then place in a food processor or blender and blend until nuts are pulverized. Add 3/4 cup water and blend again. Set aside.
In same skillet, melt 1-1/2 Tbsp butter, and fry cinnamon, cardamom and cloves for a minute, then stir in the garlic/ginger paste and fry until raw smell goes away and mixture is fragrant.
Pour the puree into the skillet with the butter/spice mixture and cook until it thickens some. Add the Garam Masala, coriander, stir well and cook until it thickens into a thick gravy. Add the fenugreek and cook a couple of minutes. Add the eggs, cover and cook for several minutes to warm eggs through. You can add a little bit of cream or yogurt at this point if you wish, mix well.
Garnish if using and serve.
Serve with plain Jasmine or Basmati rice, or vegetable biryani, and/or naan.
INGREDIENTS:
4 eggs, soft boiled, shelled
4-1/2 Tbsp butter, divided
1-1/2 cups chopped onion
2 cups deseeded, chopped ripe tomatoes
20 whole cashew nuts
1 tsp salt, more to taste
1-1/2 tsp chili powder (regular, not hot)
3/4 to 1 tsp ground turmeric
4 cloves
4 green cardamom pods
1 two-inch piece of cinnamon stick
1-1/4 tsp Garam Masala powder
1 tsp ground coriander
1 tsp dried fenugreek leaves
1-1/2 tsp finely chopped garlic
1-1/2 tsp finely chopped fresh ginger root
Garnish (optional)
chopped cashews
chopped cilantro
TIP: To deseed tomatoes, cut in half horizontally and squeeze so that seeds and watery pulp come out.
OPTION: You could use chicken if you don't want to use eggs. Cook a couple of chicken thighs seasoned with salt, pepper, a bit of chile powder, coriander, even some Garam Masala if you want until done. Cool and shred or chop meat into bite-sized pieces. Add in at the point where you put the eggs back into the finished gravy.
INSTRUCTIONS:
Make a paste of the garlic and ginger by using your chef's knife or a mortar and pestle or small food processor. Set aside. (HINT, if making biryani, it needs this paste too, so add another rounded tsp of each.)
Heat 3 Tbsp butter in a large skillet over medium to medium-high heat. Saute eggs until golden. Set aside.
In the same skillet, saute onions, tomatoes, cashews and salt until onions are translucent and tomatoes have broken down completely. Add chili powder and turmeric. Saute until fragrant and raw smell goes away. Cool slightly, then place in a food processor or blender and blend until nuts are pulverized. Add 3/4 cup water and blend again. Set aside.
In same skillet, melt 1-1/2 Tbsp butter, and fry cinnamon, cardamom and cloves for a minute, then stir in the garlic/ginger paste and fry until raw smell goes away and mixture is fragrant.
Pour the puree into the skillet with the butter/spice mixture and cook until it thickens some. Add the Garam Masala, coriander, stir well and cook until it thickens into a thick gravy. Add the fenugreek and cook a couple of minutes. Add the eggs, cover and cook for several minutes to warm eggs through. You can add a little bit of cream or yogurt at this point if you wish, mix well.
Garnish if using and serve.
Serve with plain Jasmine or Basmati rice, or vegetable biryani, and/or naan.
Last edited:
I'd probably sub the fresh tomatoes for tinned unless I had top quality fresh tomatoes and fresh fenugreek leaves would be sensational.