Poached Egg Curry

Poached Egg Curry

Ingredients

6 large eggs

3 large tomatoes

1 medium red onion

1” piece ginger

4 flakes garlic

½ cup yoghurt whisked well

1 tbsp coriander powder

1 tsp cumin powder

1 tsp red chillie powder

½ tsp garam masala powder (I prefer Mother’s recipe garam masala)

1 tsp cumin seeds

4 tbsp oil

1 cup water

Salt to taste

Directions

Blend onion, tomatoes, ginger and garlic in a blender. Keep aside. Heat oil in a heavy bottomed pan and add cumin seeds. As soon as the seeds starts spluttering, lower heat and add the coriander, cumin and red chillie powder. Add the blended tomato and onion mixture and stir. Cook on medium heat till oil separates, stirring occasionally. Add the whisked yoghurt and stir. Add a cup water and salt to taste and let it simmer for 5 minutes. Break eggs one at a time carefully so that the whole surface is covered. Cover and cook on low heat for 8-10 minutes without stirring. Sprinkle garam masala powder. Garnish with chopped coriander leaves.