Egg Masala Curry in a Spicy Tomato Gravy

Pure bliss for connoisseurs of spicy Indian food, I came up with this recipe one evening when I didn't feel like spending time on the net or reading. The result was a fantastic and fiery dish that I have every reason to be proud of — modest girl that I am. If only the local Indian restaurants cooked up a variety of dishes instead of staying with the same menu for years on end without even offering daily specials. Though there are some good Indian restaurants in London, their offerings are restricted to North Indian dishes which is a shame as I really enjoy dishes from various regions of India.

Thankfully, I have a decent knowledge of the art of vegetarian Indian cuisine and can make whatever I choose in my own kitchen. My kitchen is overflowing with spices, including homemade spice blends and pastes. Meals made at home are much better and more economical besides. A varied menu is the motto in my kitchen because your taste buds will thank you, and a well-balanced vegetarian diet should always include a variety of different legumes, grains, dairy and vegetables.

For those new to Indian cooking, a masala is essentially a blend of spices, most often dry roasted, or a paste made up of spices and other ingredients. The tomato sauce with the coconut paste would also go well over rice or with dumplings or vegetables without the eggs.

Serve with rice and homemade rotis.

Egg Masala Curry in a Spicy Tomato Gravy

Recipe by Lisa Turner Cuisine: Indian Published on February 20, 2012 Indian-style eggs simmered in a rich and incredibly flavorful spicy tomato gravy — an extraordinary lunch or dinner Preparation: 20 minutes Cooking time: 1 hour Print this recipe Eggs: 6 large eggs 2 tablespoons ghee or a mixture of butter and oil 2/3 teaspoons turmeric Sauce: 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1 small onion, finely sliced 1-inch piece of ginger, grated or minced 3 to 4 fresh green chilies, seeded and finely chopped 2 teaspoons ground coriander 1 teaspoon chili powder 1 teaspoon ground cumin 1/2 teaspoon cayenne 1/2 teaspoon curry powder (optional) pinch of ground cinnamon pinch of asafetida 2 large tomatoes, finely chopped good handful of dried curry leaves Paste: 1/2 cup coconut milk 3 tablespoons plain yogurt 1/4 cup raw cashews, halved 1/4 teaspoon red chili and vinegar paste (optional) pinch of dried mint 1 1/2 teaspoons sea salt Finish: 1/2 teaspoon garam masala fresh parsley or cilantro leaves for garnish Instructions: Begin by hard boiling the eggs. Place the eggs in a medium large heavy bottomed pot and cover with cold water. Bring to a boil, cook for a few minutes, remove from the heat, cover and let sit for 15 minutes. Transfer to a bowl of ice water, let sit for a few minutes and peel. Heat the ghee or a combination of butter and oil in a wok or large heavy bottomed pot over low heat. When hot, add the eggs along with the turmeric and gently stir and fry for a few minutes until the eggs are slightly browned. Remove with a slotted spoon and set aside. In the same pan, increase the heat to medium and toss in the mustard seeds and cumin seeds. Stir and fry until the mustard seeds turn grey and begin to splutter and pop. Now add the onion and stir and fry for another 5 minutes or so or until the onion begins to turn slightly brown. Next add the ginger and chilies and stir and fry for another few minutes. Next into the pan are the spices. Toss in the coriander powder, chili powder, cayenne, curry powder (if using), ground cumin, cinnamon and asafetida. Stir and fry for a minute and then add the tomatoes and curry leaves. Simmer until the tomato mixture is thickened — about 10 to 15 minutes. While the tomatoes are simmering, prepare the paste. In a food processor or blender, blend together the coconut milk, cashews, yogurt, red chili vinegar paste (if using), dried mint and salt. Add the paste to the tomato mixture and continue to simmer until you have a gravy that has thickened to your desired consistency. Add the garam masala and eggs and gently simmer for a few more minutes, stirring occasionally. Garnish with fresh parsley or cilantro and serve hot. Makes 4 to 6 servings

More egg recipes from Lisa's Vegetarian Kitchen you will enjoy:
Shahi Egg
Shakshouka
Greek Scrambled Eggs with Tomatoes and Feta
Indian-Style Fried Egg and Potato Cake

On the top of the reading stack: Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon

Audio Accompaniment: Arthur Oskan