Goan Egg Vindaloo

Name: Goan Egg Vindaloo
Total time: 1200 s
Yield: Serves 4 servings
Ingredients: 6 large eggs; 1 -inch piece ginger; 6 cloves garlic; 1 large onion; 1 tomato; 1 teaspoon cumin seeds; 1 clove; 1 small piece cinnamon stick; 1/2 teaspoon turmeric powder; 1 teaspoon Kashmiri chili powder; 1 teaspoon garam masala powder; 1 tablespoon vinegar; 1/2 cup coconut milk (about 120 ml); 1 bay leaf; 1 teaspoon dried fenugreek leaves (kasuri methi); Salt to taste; 2 tablespoons oil

Bishakha Kumari Saxena @Bishakha24

Noida

This is one of the easiest non-vegetarian recipes from Goa.

Bishakha Kumari Saxena @Bishakha24

Noida

This is one of the easiest non-vegetarian recipes from Goa.

Saved

Ingredients

20 minutes

Serves 4 servings

6large eggs
1-inch piece ginger
6 clovesgarlic
1large onion
1tomato
1 teaspooncumin seeds
1clove
1small piece cinnamon stick
1/2 teaspoonturmeric powder
1 teaspoonKashmiri chili powder
1 teaspoongaram masala powder
1 tablespoonvinegar
1/2 cupcoconut milk (about 120 ml)
1bay leaf
1 teaspoondried fenugreek leaves (kasuri methi)
Salt to taste
2 tablespoonsoil

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Steps

20 minutes

1

First, boil the eggs and peel them.
2

Make a paste of the onion, ginger, garlic, and tomato.
3

Heat oil in a skillet and add the cumin seeds. Let them crackle.
4

Add the onion, ginger, and garlic paste and sauté. Then add the bay leaf, cinnamon stick, and clove, and sauté again.
5

Add turmeric powder, Kashmiri chili powder, garam masala powder, and salt. Sauté well.
6

Add the eggs and vinegar, and sauté.
7

Add coconut milk and dried fenugreek leaves. Bring to a boil.
8

Your egg vindaloo is ready. Serve with roti.