Kolhapuri Green Masala Egg Curry

• Vegetarian
• Gluten free

• Produce

  • 2 Bay leaf
  • 4 Chillies, green
  • 3 Chillies, dried red
  • 1 Cilantro
  • 3 Garlic cloves
  • 1 Half inch Ginger
  • 1 Onion, large
  • 1 cup Spinach
  • 2 Tomatoes

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 2 Cloves
  • 1 tbsp Garam masala
  • 1 tbsp Poppy seeds
  • 1 Salt as required
  • 1 tsp Turmeric, powder

• Oils & Vinegars

  • 1 Cooking oil as required

• Nuts & Seeds

  • 7 Almonds
  • 1/2 cup Coconut
  • 1 tsp Cumin seeds

Found on cookilicious.com

Description

Ingredients

• 1 large onion
• 3-4 garlic cloves
• Half inch ginger
• 4 green chillies
• 7-8 almonds
• 1 tsp cumin seeds
• 1/2 cup grated coconut
• 2 bay leaf
• 2-3 cloves
• 1 tbsp poppy seeds
• 3-4 dried red chillies
• 1 tsp turmeric powder
• 2 tomatoes, chopped
• 1 cup spinach
• 1 tbsp garam masala
• Salt as required
• Cooking oil as required
• 6 boiled eggs
• Cilantro for garnish

Directions

• First grind onions, garlic, ginger, green chillies and almonds to a smooth paste. Heat oil in a pan. Temper cumin seeds and then add this ground paste. Saute it for 3-4 minutes. Now add grated coconut, bay leaf, cloves, poppy seeds, red chillies and turmeric powder. Mix and saute for another 3-4 minutes. Next add tomatoes and salt. Saute it till the tomatoes are cooked. Now add spinach and garam masala. Saute for another 2 minutes. Take it off the flame and let it cool. Transfer it to the grinder and blitz it to a smooth paste. Cut boiled eggs in half and add oil in the same pan and place the boiled egg face down in it. Let it fry for 2 minutes so that the leftover masala coats the egg and chars it. Take it off the pan carefully. Add the ground paste back onto the pan and bring it to a boil. Adjust salt as required. Add water to get the desired gravy consistency. Before serving, add the egg and garnish it with cilantro. Kolhapuri Green Masala Egg Curry is now ready.