Eggs poached in a yogurt masala gravy
Curries With Bumbi · ♥ 2K likes · 63.8K views · 5 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole finely chopped onions
- 4–5 whole eggs
- 4 tbsp plain unflavored yogurt
- ½ tsp turmeric powder
- 1 tsp Kashmiri chilli powder
- ½ tbsp sweet paprika
- 1 tsp curry powder
- ¼ cup water
Whisk the yogurt with turmeric, Kashmiri chilli powder, sweet paprika, curry powder and a quarter cup of water until free of lumps.
- 3–4 tbsp oil
- 0.125 tsp salt
Heat the oil over medium heat; before it gets too hot add the onions and an eighth teaspoon of salt.
Fry the onions on medium-low until soft without browning much; oil too hot browns them before they melt into the gravy.
Add the grated garlic and ginger and fry a few seconds on fairly low heat.
- 1 tsp finely grated garlic
- 1 tsp finely grated ginger
- 2–3 tbsp water
Add 2 to 3 tablespoons of water to bring the pan's temperature down.
On low heat add a splash of water, then the yogurt mix, stirring constantly until bubbles appear so it does not split.
Adding yogurt without splitting it
Add half a cup of hot water, cover and cook on low heat 5 minutes.
- ½ cup hot water
- 1 tsp salt
- 0.125 tsp black pepper powder
- ½ tsp dried fenugreek leaves
- 1 tsp sugar
Season with salt, black pepper, crushed dried fenugreek leaves and sugar.
Break each egg into a bowl and slide it into the gravy; sprinkle a pinch of salt over each; cover on very low heat 5 minutes.
Cooking the eggs in the gravy
- salt
Turn each egg over carefully and cook uncovered on medium-low 3 to 4 minutes to a thick gravy.
- chopped cilantro
Taste and adjust salt or chilli powder; finish with chopped cilantro. Serve with rice, roti or flatbread.