If I told you that I whip up amazingly gourmet meals at the drop of a hat for my everyday dinners, then I’d have to be lying. Truth be told, I seldom ever cook something that would have me whisking away for hours on end. When it comes to feeding family, I like to go more easy on myself. It’s not that I don’t enjoy feeding loved ones with rich palate pleasing favourites, but I’d rather spend my time with them enjoying simple, yet equally delightful food made in minutes. This quick curry is one such recipe that I turn to for a quick weeknight meal.
Spinach Egg curry
Prep time: 10 min | Cooking time: 10 min | Serves: 2
| 2 large 1 medium 1 medium-sized 1-2 1 tsp 1 cup chopped 1/4 tsp 1/4 tsp 1/4 tsp 2 tbsp |
eggs, hardboiled onion, finely sliced tomato, roughly chopped green chillies, chopped ginger-garlic paste chopped spinach red chilli powder turmeric powder coriander powder light cooking oil salt, to taste |
HEAT oil and add ginger-garlic paste and fry for a few seconds before adding onions. Cook till onions turn tender and pink.
ADD red chilli powder, turmeric and coriander powder, and fry for a few seconds before adding tomatoes and spinach. Season with salt, and add water if necessary. Add boiled eggs, sliced in half, and let cook for another two minutes till eggs evenly coat with the gravy.
SERVE warm with rice or rotis.
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Posted by: Retro Jordans | August 23, 2010 at 07:57 PM
Thanks for listing down all the ingredients.
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