This curry has a deep flavour thanks to the coriander leaves. Serve this with Chapathi or Indian breads for a delicious, wholesome meal.
Serves 4 to 6
6 teaspoons coriander seeds
3 teaspoons jeera
3-4 black pepper corns
2 green cardamoms
1-inch long cinnamon
1 star anise
3 medium onions, coarsely chopped
4-6 medium garlic cloves, peeled and coarsely chopped
1 inch ginger, peeled and coarsely chopped
1½ cups/100g coarsely chopped coriander leaves, tightly packed
2 medium tomatoes, coarsely chopped
4-6 green chilli peppers, or more to taste
A pinch of turmeric powder
Salt to taste
2 tablespoons vegetable oil
6 eggs, boiled, shelled and scored
Red chilli powder to taste, if required
- Make spice powder: Dry roast, one by one, the ingredients listed for spice powder, until fragrant. Remove to a bowl and let cool to room temperature.
- Make Onion-Garlic-Ginger paste: Place the onion, garlic and ginger in an electric blender and blend to a smooth paste, without adding any water.
- Make Coriander paste: Using an electric blender, blend all the ingredients listed for coriander paste, without adding any water.
- Place the oil in a medium pan over medium heat. Add the Onion-Garlic-Ginger paste and mix. Cover and cook, stirring occasionally in the beginning and then frequently, until the paste turns fragrant and turns slightly brown, 10-15 minutes.
- Add the spice powder, mix and stir for 3-5 minutes.
- Add the coriander paste. Stir gently and bring to a boil. Taste and add chilli powder and more salt if required.
- Add the eggs. Lower the heat and let simmer for 5-10 minutes, stirring occasionally.
- Turn off the heat. Leave it covered for 30 minutes for the flavours to blend, before serving.
Tagged: coriander leaves recipe