- Serve with fresh chapatis or rice.
4. Heat the remaining 2 tablespoons of oil in a pot. Add the cumin seeds and fry the onion over medium-low heat. When lightly browned, add the ground mixture. Add the turmeric and salt. Pour in one-half cup of water. Allow it to boil, and then reduce the heat. Add the tomato paste, paprika and fenugreek leaves. Mix well. Pour in an additional one-half cup of water. Add the coconut milk, almond paste and garam masala. Stir in more water if the curry is too thick. Simmer for 10 minutes.
5. Garnish with chopped cilantro before serving.
1. Hard boil the eggs, cool and remove the shells.
2. Grind the almonds into a paste in a food processor. Set aside.
3. Fry the shallots, coriander, ground fenugreek seeds, dried red chiles and coconut in 3 tablespoons of oil over medium-low heat until translucent. Let this cool then grind the shallots and spices together in the food processor along with one-quarter cup of water.
6 shallots, sliced
2 tablespoons ground coriander
1 teaspoon ground fenugreek seeds
6 dried red chiles
2 tablespoons coconut, finely chopped
5 tablespoons oil, divided
1/4 cup water
1 1/2 teaspoons cumin seeds
1 large onion, finely chopped
1/2 teaspoon ground turmeric
1 teaspoon kosher salt
1 cup water, divided
2 tablespoons tomato paste
1/2 teaspoon paprika
1 tablespoon dried fenugreek leaves, woody stems removed
1/2 can coconut milk
1 1/2 teaspoons sugar
1/2 teaspoon garam masala
1 tablespoon cilantro, chopped, for garnish
This recipe for egg curry features fenugreek seeds and fenugreek leaves whose vibrant aroma and flavors enhance the dish. Both fenugreek leaves and seeds have a slightly bitter and nutty flavor that balances the spices and complement the flavor of the hard-boiled eggs.