EGGS IN FENUGREEK SAUCE
Hello friends.Welcome to my corner. Every day being homemakers, we have to think or research various recipes to cook which sometimes becomes very tiresome. We try to make dishes which are easier, healthier and also tastier. Out of other ingredients, eggs are generally available in all the households. And yesterday I had lots of fenugreek leaves in my kitchen. So today I’m going to share a recipe of Eggs In Fenugreek Sauce. It is really healthy as you can make it without oil. It’s very good for diabetics too as it reduces blood sugar levels, boosts testosterone and increases milk production in breastfeeding mothers. I hope you will like the recipe. So let’s start—
Ingredients:-
- Eggs -4
- Fenugreek leaves – 100 gms
- Onions -1
- Ginger-Garlic Paste – 1 tsp
- Turmeric Powder -1 tsp
- Red Chilly Powder – 1 tsp
- Coriander Powder – 1 tsp
- Garam Masala – 1 tsp
- Tomato Puree – 2 tbsp
- Milk – 1/2 cup
- Salt – According to taste
For the tempering:-
- Butter – 1 tsp
- Vegetable Oil – 1 tsp
- Cinnamon – 1
- Green Cardamom – 1
STEPS
Step 1
Firstly boil the eggs. Fry them in oil. Chop the onions and fenugreek leaves. Blanch fenugreek leaves in water for five minutes and grind to make a paste.
Step 2
Take a pan. Add the tempering ingredients. Now add chopped onions and saute for a minute. Add ginger-garlic paste. Saute again. Now add all the spices and saute for a minute. Next, add the tomato puree and the fenugreek paste. Saute everything well and then add water for the gravy.
Step 3
Add milk to the gravy. Simmer on medium flame for five minutes and lastly add the eggs to the curry. Garnish with fresh cream and cilantro though I have not used the latter here.
Note point– After frying the eggs make a slit in the eggs so that when dipped in gravy, the eggs absorb it.
Our Eggs In Fenugreek Sauce are done. Serve it.
Do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!
Looks so good. 🙂
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Thanks dear Jyoti. Glad you liked it.
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