A delicious egg yogurt curry with onions and peppers. Dried fenugreek leaves add to the beautiful flavour and the egg yolks give extra richness and depth to the sauce.
2-3 tbsp sunflower oil
2 onions, finely chopped
1 green pepper, chopped
1 bay leaf
1 cinnamon stick
1tsp cumin seeds
2tsp ginger garlic paste
4tbsps natural yoghurt
1tsp garam masala
1tsp chilli powder
1.5 tbsp dried fenugreek leaves (kasuri methi)
Place the eggs carefully in a saucepan, cover with boiling water and boil for 8 minutes. Allow to cool completely and then peel. Heat 2 tablespoons of sunflower oil in a pan, chop the eggs in half and fry very briefly, to seal them. Remove the eggs from the pan and add the chopped onion and pepper, cooking on a high heat for five minutes, until they have taken on a light colour. Remove from the pan, along with the eggs.
Add the bay leaf, cinnamon stick and cumin seeds to the pan, with a little more oil if necessary. The oil will have taken on the flavours of the onions, peppers and eggs which is why we use the same pan. Cook for eight to ten minutes until golden and then add the ginger garlic paste and cook for a few seconds. Next add the passata (or tomato puree or fresh tomatoes) to make a ‘cheat’s’ tomato sauce, cooking for a minute on a high heat with 100-200 ml water. Cover and simmer for 15-20 minutes on a low heat. At the end of the 20 minutes cooking time, remove from the heat and uncover.
Add the natural yogurt to the pan, mixing it to combine before adding the spices. Add the salt, turmeric, garam masala, chilli powder. Rub the dried fenugreek leaves to break them down a little before adding to the pan. This helps to enhance their flavour.
Turn the heat back on and return the pan to the heat, and bring to bubbling point. Next we add the lovely egg, pepper and onion mixture to the pan, stirring to combine. The egg yolks will separate from the whites, which is fine, and will add more flavour to the sauce. To further enhance the flavour, cover and cook on a low heat for 10 minutes
Season with salt and chilli to taste. Serve sprinkled with fresh coriander, alongside a pot of rice and dal makhani and some naan and chapati, removing the whole spices before serving.