This is a great recipe and so different from your normal curries. It makes it slightly more interesting as not many people would think of putting eggs in a curry but I assure you it tastes really lovely. The curry has a really rich and fragrant sauce which actually can be used for many meat recipes too. I also used the same sauce to make a pea curry and that went down really well with the vegetarians in my family! So you can use this sauce for many bases in curries.


Serves 4-6


 8 Large Eggs- Boiled, Cooled and cut in Halves

3tbsp Oil

1tbsp Butter

1tsp Whole Cumin/ Jeera

20 Whole Black Peppercorns

10 cloves

5, 1 inch Cinnamon Sticks

5 Green Cardamoms

2 Large Onions- Chopped finely in a food processor

6 Cloves of Garlic- Pureed

2, 1 inch stick Ginger- Pureed

2 Large Handfuls of Fenugreek/Methi

Finely Chopped Spinach- equal to the fenugreek

1 ½ tsp Garam Masala

2tsp Coriander and Cumin Powder/Thana Jeera

1 ½ tsp Turmeric

400g Tinned Tomatoes- Blended

5 Large Ripe Tomatoes- Blended

Salt to taste

 4fl oz Water


Take a wide bottomed enamel pan and add the oil and butter; wait till the butter melts and then add the whole peppercorns, cumin, cloves, cinnamon and cardamom. Let this sizzle for a few minutes until there is a nice aroma. Add the onions and sauté on low heat until golden in colour. Add the garlic and ginger and give it a stir for a minute or two; add the fenugreek and spinach and again sauté for a couple of minutes. Finally add the dry spice powders, tomatoes and water. Give this a stir, add the salt and let it cook with the lid on, on a low heat until the sauce has thickened and the oil has come to the surface. When the sauce is ready it should turn a dark red colour and also it should be not watery; the sauce should be nice and thick.  Once you have the sauce done add the halved eggs into the curry and do not stir too much only when you are ready to serve gently stir. Serve with chapatti, paratha, nan bread, rice or even bread! Delicious!!