Ingredients with Measurements:
- 6 large eggs
- 2 cups fresh spinach, washed and chopped
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp red chili powder
- 1 cup tomato puree
- 1 cup coconut milk
- 2 tbsp vegetable oil
- Salt to taste
- Chopped cilantro for garnish
Special equipment needed:
- Large skillet or wok
- Blender or food processor
Step-by-step instructions:
1. Boil the eggs in a pot of water for 10 minutes. Once done, remove from heat and let them cool. Peel the shells off and set aside.
2. In a blender or food processor, blend the chopped spinach with a little water until it becomes a smooth paste.
3. In a large skillet or wok, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
4. Add the chopped onion and sauté until it becomes translucent.
5. Add the minced garlic and grated ginger and sauté for another minute.
6. Add the coriander powder, turmeric powder, garam masala, and red chili powder. Mix well and sauté for a minute.
7. Add the tomato puree and cook for 5-7 minutes until the sauce thickens.
8. Add the spinach paste and mix well. Cook for another 5 minutes.
9. Add the coconut milk and salt to taste. Mix well and let it simmer for 5 minutes.
10. Cut the boiled eggs in half and add them to the curry. Let them cook for 2-3 minutes.
11. Garnish with chopped cilantro and serve hot with rice or naan.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 290
Fat: 22g
Carbohydrates: 12g
Protein: 12g
Fiber: 3g
Sugar: 5g
Substitutions for ingredients:
- You can use frozen spinach instead of fresh spinach.
- You can use heavy cream instead of coconut milk.
Variations:
- You can add potatoes, peas, or carrots to the curry for more vegetables.
- You can add chicken or shrimp to the curry for more protein.
Tips and tricks:
- Make sure to blend the spinach well to avoid any lumps in the curry.
- You can adjust the spice level by adding more or less red chili powder.
- You can add a pinch of sugar to balance the flavors.
Storage instructions:
- Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a microwave-safe dish or on the stovetop over low heat until heated through.
Presentation ideas:
- Serve the curry in a deep bowl with rice or naan on the side.
- Garnish with chopped cilantro and a sprinkle of red chili powder.
Garnishes:
- Chopped cilantro
- Red chili powder
Pairings:
- Rice
- Naan
- Roti
Suggested side dishes:
- Cucumber raita
- Onion salad
- Mango chutney
Troubleshooting advice:
- If the curry is too thick, add a little water or vegetable broth to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the eggs and spinach well to avoid any foodborne illnesses.
Food history:
- Egg curry is a popular dish in Indian cuisine and is often served with rice or bread.
Flavor profiles:
- Spicy, savory, and creamy.
Serving suggestions:
- Serve hot with rice or naan for a complete meal.
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Region: Indian