AuthorPaul MerrickCategoryMains

Yields1 Serving

For the Eggs

6 Eggs, Boiled

½ tsp Chilli Powder

¼ tsp Turmeric

½ tsp Ground Corriander

Salt to taste

For the Gravy

3 Cloves

2 Cardomom Pods

2 Stick of Cinamon

1 tsp Cumin Seeds

2 Medium Onions, finely Chopped

1 tsp Ginger/Garlic Paste

2 Green Chellies, finely Chopped

½ tsp Ground Cumin

1 tsp Garam Masala

¼ tsp Black Pepper

2 Tins of Chopped Tomatoes

10 Cashew nuts ground into a powder

Fresh Coriander

1 tsp Fenugreek Seeds

In a frying pan add some oil, 1/2 tsp red chilli powder, 1/4 tsp turmeric, 1/2 tsp coriander powder, and a pinch of salt.

Fry eggs until crispy.

Heat 2 tbsp oil and add 3 cloves 2” cinnamon stick, 2 green cardamon pods, 1 tsp cumin seeds, and sauté for a few seconds.

Add 2 medium sized chopped onions and saute until golden brown.

Add 1 tbsp ginger garlic paste and saute till raw smell disappears.

Add 2 diced green chilies and saute, then add 1 tsp chilli powder, 1/2 tsp turmeric, 1 tsp ground coriander, 1/2 tsp ground cumin, 1 tsp garam masala, 1/4 tsp ground black pepper, and sauté well.

Add 2 packs chopped tomatoes, and cook until smooth.

Add cashew powder of 10 cashews and mix well.

Add a cup of water, bring to boil and add the eggs, coriander leaves and a teaspoon of fenugreek leaves.

Cook till oil appears on sides

Serve with bread or rice.

Ingredients