Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Boiled eggs in a slow-fried onion masala with curry leaves, fennel and black pepper, with cucumber raita.
Equipment: Saucepan, large frying pan
Measures and names
Ingredients
- 6 eggs
- 1 tbsp coconut oil or other oil
- ½ tsp fennel seeds
- 1 sprig of curry leaves (about 12 leaves)
- 2 onions, thinly sliced
- 3 garlic cloves, crushed
- 2 cm piece of ginger, grated
- 2 green chillies, slit
- 1 tsp Kashmiri chilli powder
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp freshly ground black pepper
- 1 tomato, chopped
- ½ tsp garam masala
- Salt
- 200 g Greek yoghurt, for the raita
- ¼ cucumber, grated
- ½ tsp ground cumin
Method
- Boil the eggs for 9 minutes, cool in cold water, then peel. Make a few shallow cuts in each one.
- Meanwhile, heat the oil in a large frying pan, add the fennel seeds and curry leaves for 30 seconds, then the onions with a pinch of salt. Cook for 10 minutes, stirring often, until soft and golden.
- Add the garlic, ginger and chillies for 1 minute, then the chilli powder, coriander, turmeric and pepper for 30 seconds.
- Add the tomato and 4 tbsp water and cook for 4 minutes until thick. Add the eggs and garam masala and turn them in the masala for 2 minutes.
- Mix the yoghurt, cucumber, cumin and a pinch of salt for the raita, and serve alongside.
Swaps and tips
The flavour comes from cooking the onions slowly until sweet and golden, so don't rush them. A pinch of salt helps them soften faster.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 33 g | 20 g | 4 g | 29 g | 474 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
