Eggs in Spicy Almond Sauce


  • 1 oz. blanched slivered almonds
  • 2 tsps. whole cumin seeds
  • 2 tbsps. white poppy seeds
  • 1 tsp ground coriander seed
  • 1 whole dried hot red pepper
  • 5 tbsps. vegetable oil
  • 3 whole cardamom pods
  • 1 medium onion, finely chopped
  • 4 cloves garlic, finely chopped
  • ¾” fresh ginger, finely chopped
  • 2 fl oz. yoghurt
  • 2 fl oz. spicy tomato sauce
  • 1 tsp salt
  • 4 fl oz. single cream
  • 1 tbsp. lemon juice
  • ½ tsp garam masala
  • 4 hard- boiled eggs cut in half
  1. Put the almonds in a small heavy frying pan and stir over a medium to low heat until lightly browned. Pulverize in a grinder and remove.
  2. Put 1 tsp cumin seeds, poppy seeds, coriander seeds and the red pepper into the frying pan. Dry roast over a medium low heat until the poppy seeds darken, then grind the spices.
  3. Heat the oil in a 7-8″ frying pan over a medium flame. When hot put in the remaining cumin seeds and the whole cardamom pods.
  4. Stir and fry for a few seconds then add the onion garlic and ginger. Stir and fry for about five minutes until lightly browned.
  5. Put in 1 tbsp. of yoghurt and stir and cook for about 30 seconds until the yoghurt is gradually incorporated into the onion mixture.
  6. Add the remaining yoghurt 1 tbsp. at a time in the same way. Then add the tomato sauce in the same way.
  7. Put in the ground spices and stir for 10 seconds. Put in the ground almonds and stir for 10 seconds more.
  8. Add 8 fl oz. water and the salt. Simmer, cover and reduce heat. Simmer gently for 5 minutes.
  9. Add the cream, lemon juice and garam masala. Stir to mix. Simmer on a low heat for 4-5 minutes.
  10. Put the eggs into the sauce. Spoon some of the sauce over them and simmer gently for 7-8 mins, spooning the sauce over the eggs often.


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