Egg and Spinach Curry

SERVING SIZE: 4-5

PREP TIME: 20 mins

COOK TIME: 80 mins

TOTAL TIME: 1 hr 40 mins

Ingredients

• One third cup oil

• 10 hard boiled eggs, shelled

• 2 brown onions finely chopped

• 1 bay leaf

• 1/2 cinnamon stick

• 1 teaspoon minced ginger

• 1 teaspoon minced garlic

• 2x 400 gram tinned chopped tomatoes

• 4 cloves

• 6 green cardamon pods

• 3 teaspoons ground coriander

• 1/2 teaspoon turmeric powder

• 3 teaspoons cumin powder

• 1 teaspoon chilli powder

• 1 teaspoon garam masala

• 4-5 teaspoons salt [according to taste]

• 4 curry leaves [fresh or dry]

• 4 tablespoons cream

• 1/2 teaspoon fenugreek leaves

• 1 teaspoon sugar

• 150 grams washed baby spinach leaves

• 1/2 cinnamon stick

Method

Heat oil in a large solid frypan.

Add cumin coriander, fenugreek,cinnamon,chilli,cardamon, cloves garam masala ,curry leaves, bay leaf, turmeric,coriander.

Fry gently for one minute ,do not burn.

Add onion and fry on low ,till soft about 20 mins

Add ginger and garlic and fry for approximately one minute.

Add the eggs and fry gently

Add the tomatoes and stir in well and gently cook for 40 minutes

Add the salt and sugar

Add the spinach leaves and cook for another 15 minutes

Add the cream and heat through for another 10 minutes

Check the taste may need more salt

Nice served with rice