Egg Yoghurt Curry

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A delicious egg yoghurt curry with onions and peppers. Dried fenugreek leaves add to the beautiful flavour and the egg yolks give extra richness and depth to the sauce.
Serves 4

12 eggs
2-3 tbsp sunflower oil
2 onions, finely chopped
1 green pepper, chopped
1 bay leaf
1 cinnamon stick
1tsp cumin seeds
2tsp ginger garlic paste
200g passata
4tbsps natural yoghurt
1 tsp salt
1 tsp turmeric
1 tsp garam masala
1 tsp chilli powder
1.5 tbsp dried fenugreek leaves (Kasuri methi)


– Place the eggs carefully in a saucepan, cover with boiling water and boil for 8 minutes. Allow to cool completely and then peel.

– Heat 2 tbsp of sunflower oil in a pan, chop the eggs in half and fry very briefly to seal them.

– Remove the eggs from the pan and add the chopped onion and pepper, cooking on high heat for 5 minutes, until they have taken on a light colour. Remove from the pan, along with the eggs.

– Add the bay leaf, cinnamon stick and cumin seeds to the pan, with a little more oil if necessary.

– Cook for 8-10 minutes until golden and then add the ginger-garlic paste and cook for a few seconds.

– Next, add the passata (or tomato puree or fresh tomatoes) and 100-200ml water and cook for 1 minute on high. Cover and simmer for 15-20 minutes on low heat. At the end of the 20 minutes cooking time, remove from the heat and uncover.

– Add the natural yoghurt to the pan, mixing it to combine before adding the spices.

– Add the salt, turmeric, garam masala, chilli powder. Rub the dried fenugreek leaves to break them down a little before adding them to the pan. This helps to enhance their flavour.

– Turn the heat back on and return the pan to the heat, and bring to a boil.

– Add the egg, pepper and onion mixture to the pan, stirring to combine. Cover and cook on low heat for 10 minutes

– Season with salt and chilli to taste.

Serve sprinkled with fresh coriander, alongside a pot of rice and dal makhani and some naan and chapati, removing the whole spices before serving.

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