Methi Masala Egg Curry

Today 18th of September 2014 and it has been 1 month since I last recorded anything on my blog. 3 weeks since we got back from our summer holiday in Sri Lanka, where we were touring around the country, from one hotel to another, visiting elephant orphanage, tea plantations, the beautiful beaches and finishing off with attending the lovely 4 days of wedding celebrations.
Coming back home suddenly brought me back to reality and workload. All the daily jobs piling up on my desk, heaps of mail though the letterbox and not forgetting getting ready for the new year at school.
I have certainly missed writing all my little thoughts, so much has happened, exciting events, happy memories that is all jumbled up in my memory, ready to be sorted and written but where to start…. that seems to be the big question!!

I like creating memories around food and my cooking, that does not mean creating something unique or original, it is simply by getting together with friends and family while catching up, laughing and having fun over a meal. When the food is tasty, the conversation spicy and laughter sweet, the memories are automatically created.
With the last few days of summer to go, we thought we will make the most of what is left of the warm weather, so on Sunday we decided to be spontaneous and invite some friends and have a cook-out.
We took out our charcoal stove, that was stored away. Chopped onions, minced garlic, ginger and chilli. Chopped spinach, fresh green fenugreek and green coriander, boiled eggs and lit the stove.

We cooked for 15 people

Methi Masala Egg Curry

8 medium sized finely chopped Onions
6-7 cloves minced Garlic
2 inch Ginger – minced
9-10 fresh green Chilli (we made it fairly spicy)
1 bowl chopped Spinach
1 bowl chopped Fenugreek leaves (methi)
1 bowl chopped fresh Coriander leaves
1 4 inch Cinnamon stick cut in small pieces
4-5 Cloves
1 tbl spoon Turmeric powder
3 tbl spoons Dhana Jeera powder (fenugreek and coriander powder)
2 tbl spoons Chilli Powder
1 tbl spoon Sugar
1 tbl spoon Garam Masala powder
1 tin Tomato puree
20 Boiled Eggs
3 Boiled Potatoes
2 tbl spoons oil
half pack of butter
Lemon juice
Salt to taste

Method

In a wok heat some oil and butter, cinnamon sticks and cloves and let the oil get infused with the spices before adding the onions. Stir the onions on slow to medium heat until they reduce and brown, almost until caramelized but not quite.

Add the ginger, chilli and garlic paste. Stir for 5 minutes to let the paste cook fully give out aroma (we didn’t mind as it was outdoors, but when cooking it indoors, make sure all the windows and doors are open. The smell of the curry would linger for days)

Add chopped methi leaves and spinach leaves and mix. The good thing about cooking outdoors is, there is always someone stirring and mixing and all the flavours mix in really well.

Add turmeric powder, dhana jeera powder, chilli powder and mix in and let it cook.

Add tomato puree, salt, sugar, lemon juice and 5-6 cups water.
Let the curry sauce cook on slow heat until it becomes thick.

Lastly add the garam masala powder the halved boiled eggs and the boiled potatoes cut in small pieces.

Mix the boiled eggs in the curry sauce very gently and let it simmer for 10 minutes.

Sprinkle it with fresh coriander leaves and enjoy with bread, chapatis or rice.