Subscribe to RSSEgg curry with kasoori methi
I bought a big batch of kasoori methi sometime ago. Initially I was really hesitant to use it and now, it is one of the herbs that I am using very frequently. I just love the fragrance of these dried methi leaves.
This recipe is from my reader Roopa Rao. She had sent this to me about a year ago. I read it half for the first time and thought it was similar to what I cook. But while going through my old mails, I found this again. One of those days when I was lost thinking what to cook for a quick lunch, I tried this. It turned out to be very delicious. She had mentioned kasoori methi is optional, but it enhances the taste. I would suggest, do try it with methi, it brings the dish to a whole new level. Thanks Roopa for the recipe.
Ingredients:
4 boiled eggs
2 tbl spn fresh/frozen coconut
3-4 green chilies
1/2 tea spn garlic
1/2 tea spn ginger
2-3 strands coriander leaves
2 cloves
3-4 peppercorns
1″ cinnamon
1/2 tea spn poppy seeds
1/4 tea spn cumin seeds
1/2 cup slitted onion
1/2 tea spn chili powder
1/2 tea spn coriander powder
A pinch turmeric
1/2 cup tomato
1 tbl spn cream
1 tea spn kasoori methi
Oil
Salt
Method:
Grind coconut, green chilies, ginger, garlic, cloves, cinnamon, peppercorns, poppy seeds, coriander leaves.
Heat oil and add cumin seeds. Add onion and fry till onions turn brownish. Add ground masala and fry for 5-6mins till raw smell goes off.
Add chili powder, coriander powder, turmeric and fry for few more minutes. Add tomatoes, salt and fry for few more minutes (salt helps in cooking tomatoes faster). Add little water to bring it to a thick gravy consistency.
Pour in cream and cook for few more minutes. When it starts boiling, add the eggs slitted into half. Add kasoori methi. Cook for few more minutes.
Serve hot with jeera rice or chapathis.
Serves : 2-3
Preparation time : 20mins
yummy curry
March 18th, 2008 at 8:52 pmThts indeed yummy looking..I like kasoori methi too…Totally agree with you that it gives the dish a whole new taste..Surely, ur plate there is a satisfying lunch.
March 18th, 2008 at 8:52 pmThat whiff of aroma from the bowl
Shilpa, i love this spice-it makes a very fragrant difference to many dishes!
March 18th, 2008 at 8:54 pm[...] Egg Curry with Dried Fenugreek (Kasoori Methi) [...]
March 18th, 2008 at 10:20 pmyou have really been a busy bee lately Shilpa…
March 19th, 2008 at 1:07 amI have never used kasoori methi I think, there are so many ingredients I think of incorporating into my cooking, but I keep forgetting… Making a mental note of this one…
thank you shilpa for posting my recipe..it looks the same as when i make it. I fry the ground masala for a longer time though. and yes… i add kasoori methi to pulao & many north indian dishes… i really love it’s taste. i will post many more recipes to you soon. bye.
March 19th, 2008 at 5:40 amShilpa, wd feedback u by night for taste of it!
March 19th, 2008 at 6:56 amlooks yummy!
March 19th, 2008 at 9:40 amDelicious
March 19th, 2008 at 12:52 pmFor some reason I thought I left a comment..oh well . I use kasoori methi in my chapathi dough and once I used it in Palak Paneer following Anthony’s recipe. But this is new to me
March 19th, 2008 at 5:06 pmShilpa, Thanks to you and Roopa, this is one keeper recipe! Not only did I like this, but also got ‘fantastic’ ’supperrrbbbb’ frm hubs too! Thks for trying n sharing!
March 19th, 2008 at 9:01 pmYummy! I love eggs.
March 21st, 2008 at 9:43 amHave a safe journey and enjoy your trip Shilpa
Shilpa I made this for breakfast this morning and it was MAGICAL. I was too lazy to make chapatis but it was great with toast.
March 22nd, 2008 at 7:38 amvery good.
I have been going through your website almost everyday. I have tried few of your recipes and they turn out very well. Except for the posu dish.
Have a nice trip to India.
March 25th, 2008 at 2:46 pmEnjoy,
Aruna
M a vegitarian,but at times do eat eggs, i loved the way you have named your site and also that you have included so many mouth watering recipes. Thankyou so much for the same.
April 13th, 2008 at 9:17 amHere in this recipe if cream (malai) is put before pouring in water I think it’ll give more richness to the masala……
N cheers for your website……
Hi Shilpa, I’ve been meaning to write for a long time. I have to say this egg curry is simply superb! My husband and I love it. Thanks so much for posting it. I keep visiting your site every few days just to see what’s new
Thanks!
June 5th, 2008 at 3:16 pmKanchan
Hi,
June 7th, 2008 at 12:37 amI tried this recipe. It turned out very good. Thanks