Directions
- 1In a pan, add fenugreek seeds and cumin to toasted spices.
- 2Add onions and garlic.
- 3Add bell pepper. You can use any color.
- 4Add garlic ginger paste.
- 5Add paprika, Kashmiri red chilli, coriander and turmeric. Mix well.
- 6Add your tomatoes. Many chefs prefer to puree the sauce.
- 7Add the top to the pan and simmer for about 5 minutes.
- 8Add water and simmer again for a few minutes with the top on.
- 9Add 1/2 teaspoon of garam masala and a handful of kasuri methi or fenugreek leaves, and salt to your taste.
- 10Carve out a small hole and carefully pour the egg into the space.
- 11Put the top back on to help firm them up.
- 12Add a little more salt and pepper on the eggs before serving.
Ingredients
- 1 teaspoon fenugreek seeds
- 1 teaspoon cumin
- 1 cup onions
- 1 tablespoon garlic
- 1 cup red bell pepper
- 1 teaspoon paprika
- 1 teaspoon Kashmiri red chilli
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 cup tomatoes
- 1 cup water
- 0.5 teaspoon garam masala
- 1 handful kasuri methi or fenugreek leaves
- 0 salt
- 0 pepper
- 4 eggs
Equipment
panwooden spatulaglass lidsmall bowl or ladle
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