Indian Style Quail Egg Roast

1. 1

   Boil the eggs for 6-8 minutes in a sauce pan with 2 cups of water.

2. 2

   Peel the eggs after they cool completely and set aside in a pan.

3. 3

   Chop the onion, ginger, garlic, tomatoes and green chilies.

4. 4

   Heat oil in a pan and add the curry leaves first.

5. 5

   Saute till the curry leaves turn crisp this will ensure that the oil is thoroughly infused with curry leaves.

6. 6

   This would be the flavor that first hits your taste buds when you taste this curry the first time.

7. 7

   Now add the finely chopped onion, ginger and green chilies.

8. 8

   Saute till the onions brown and add the finely chopped garlic.

9. 9

   I don't let the garlic saute much, I like to bite into them.

10. 10

    Add the spice powders after 2 minutes of adding the garlic.

11. 11

    Cook over low flame after adding the spice powders so you won't burn them.

12. 12

    It is always ideal that you add all the spice powders to a bowl and keep it ready rather than adding them one by one from each jar.

* Per serving · 4 servings · Values may vary.

No additional tips available.