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
Thts 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.
That whiff of aroma from the bowl 🙂 Shilpa, i love this spice-it makes a very fragrant difference to many dishes!
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you have really been a busy bee lately Shilpa… 🙂
I 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.
Shilpa, wd feedback u by night for taste of it! 😀
looks yummy!
Delicious
For 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
Shilpa, 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!
Yummy! I love eggs.
Have 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. 🙂
very 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.
Enjoy,
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.
Here 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!
Kanchan
Hi,
I tried this recipe. It turned out very good. Thanks
Hi Shilpa,
I was going through your recipes when I found out that you use coconut very often. I have never tried eggs with kasuri methi or coconut, but the most common way I prepare is like this: http://bengalicuisine.wordpress.com/2009/01/03/dimer-tarkari-egg-curry/
hey Shilpa….
tried this today and it turned out yummmm !!!!! thanks for posting 🙂
Hi Shipa. This the first time I’m writing to you. but definitely not the first time i have tried your recipes. I refer to most of your recipes and always it turns out great when i cook. This particular one earned me much appreciation from my hubby and am so thankful to you. I’m amazed by your energy, your blog is simply fantastic. god Bless!
hai madam
i have tried many recipes of yours and it has turned out great, i am very proud of this blog as a fellow kannadiaga i would like to thank you from the bottom of my heart, for sharing recipes, i have to query regard to this recipes i dont get poppy seeds in abu dhabi can u give me any replacement
Leave it out and follow remaining recipe.
hey,i tried the recipe yestertday,it was amazing,all at home loved it…………thanks for this wonderful recipe.
hey thanks for the lovely recipe,i tried it yesterday and it turned out yummy……….all at home just loved it.
The recipie is fantastic…….easier than i thought…I like it….will wait for my husbands comments:) but i love it! Thanks!!!
Hi,
Last sunday we tried this one and it was super yummy.
Thanks for sharing this awesome recipe.
Instead of using eggs I made this with slices of tofu seasoned with kala namak and it was so amazing! I also don’t keep fresh coconut around since I don’t know how to cut it or shred it so I just used dry shredded coconut and it still didn’t suffer. Thanks Silpa!