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Categories:
vegetable onion ginger garlic tomato puree Curry cumin seeds red chilli powder turmeric powder coriander powder green bird chilis kosher salt water cilantro eggs
Viewed: 73 - Published at: 5 years agoIngredients
- 11/2 tablespoon vegetable or canola oil
- 1 medium onion, finely chopped (about 1 cup)
- 1 tablespoon ginger-garlic paste (see note)
- 1 cup tomato puree
- 10 curry leaves
- 2 teaspoons toasted and powdered fennel seeds
- 2 teaspoons toasted and powdered cumin seeds
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 2 green bird chilis split lengthwise
- Kosher salt
- 1/4 cup water
- 2 tablespoon chopped fresh cilantro leaves (divided)
- 4 eggs
Method
- Heat oil in a medium non-stick saucepan over medium-high heat until shimmering. Add onions. Cook, stirring, until softened but not browned, about 4 minutes. Add ginger-garlic paste and cook, stirring, until fragrant, about 1 minute. Add the tomato puree and stir until mixed through with the onions, about 1 minute.
- Increase heat to high. Add curry leaves, fennel, cumin, chilli, turmeric, and coriander powder and stir vigorously until amalgamated and fragrant and the oil separates from the mixture and mixture dries up a bit, about 5 minutes. Season with salt.
- Reduce heat to medium. Add water and one tablespoon cilantro. Stir through to mix well. Remove 1/4 cup of sauce and reserve. Gently break eggs into the pan and spoon the reserved sauce partly over the eggs. Cover with lid and allow the eggs to cook until cooked to desired level of doneness.
