Poached Egg Curry

This recipe is for egg-lovers who may have just gotten bored of the regular egg and omelet curries...this is an amazingly quick and easy recipe!

Serving Size: 2 persons

Ingredients:

Eggs - 3

Onions - 1 medium, chopped

Tomato - 2 tbsp, chopped

Garlic - 1/2 tsp, grated/paste

Ginger - 1/2 tsp, grated/paste

Jeera/Cumin Powder - 1/2 tsp

Green Chillies - 1, chopped (optional)

Coriander leaves/Cilantro - 2 tbsp, chopped

Salt - To taste

White Oil - 2 tbsp

Ghee - 1/2 tsp

Cooking procedure:

1. Heat ghee in a flat bottom pan. Fry tomatoes on high heat so that they turn brown but stay firm. Remove and keep aside for garnishing.

2. To the same pan add oil and heat. Fry the chopped onion on medium heat for 5 minutes till they turn brown and soft.

3. Then add ginger, garlic, and cumin and fry for 5 minutes or till oil separates on medium-low heat. Sprinkle water to avoid masala sticking to the bottom of the pan.

4. Add salt, and1/4 cup water and let come to boil. Simmer for 1 minute. Turn heat to low.

5. Break in the eggs carefully so that the yolk remains intact (just like making a poach). After you break in each egg, add gravy on top using a spoon (see picture on top left).

6. Cover and cook on very low heat for 10 minutes.

7. Turn off heat and garnish with sautéed tomato, chopped onions, and cilantro (dhonepata). Picture on top right shows the finished product.

Serving Suggestions: