Egg and Cauliflower Curry (4)

A brilliant combination from ” Mowgli Street Food” by Nisha Katona. I serve this with some coconut rice, and think it would also work well alongside Dishoom Gunpowder Potatoes.

Egg and Cauliflower Curry (4)
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Egg and Cauliflower Curry (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Put 3 tbsps of the vegetable oil in a large heavy saucepan and set over a medium heat. When hot, add the diced onions, ginger, garlic and cumin seeds and fry for 8 minutes or until the onions have softened and turned golden brown.
  2. Add the garam masala, ground cumin, ground coriander, ground turmeric and chilli powder and stir until everything is fully mixed, Add the chopped tomatoes, cauliflower 450 ml water, salt and sugar and bring up to the boil.
  3. Reduce the heat to low and simmer gently for 10 -20 minutes or until the cauliflower is almost tender- it may take longer. Dont overstir as you want to keep the florets as whole as possible. Add more water if you think it is getting too dry.
  4. Meanwhile bring a large pan of water to the boil and carefully add the eggs. Simmer for 8 minutes, then run under cold water and peel them from their shells.
  5. Put the remaining vegetable oil in a large non stick frying pan and set over a medium high heat.When hot, add the boiled eggs and fry until gnarled and browned.
  6. Add the eggs to the curry sauce and return to the boil then simmer for six minutes. Add more water if needed to loosen to your taste before serving.
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