Eggs and Turnip-tops
A variation of the classic Anglo-Indian egg curry, substituting spinach with the earthy, robust flavor of turnip greens (turnip-tops). The greens are pureed and cooked with spices before being combined with hard-boiled eggs.
Ingredients
- 6 whole Eggs
- 2 pounds Turnip tops (greens), fresh bunches (Can be substituted with mustard greens if unavailable)
- 2 tbsp Ghee or Butter
- 2 whole Onions, medium size
- 1 tsp Ground Turmeric
- 1 tsp Chili Powder
- 1 tsp Ground Ginger (or fresh paste)
- 2 cloves Garlic cloves, minced
- 1 tsp Salt (Adjust to taste)
- 4 cups Water for boiling
More recipes using Eggs
Eggs, Curried
A decorative Anglo-Indian egg dish where hard-boiled egg whites form a border around a rich, thick curry sauce, garnished with golden yolks and fresh parsley.
Curried Eggs II
This rich and creamy Parsi-style egg curry transforms simple hard-boiled eggs into a luxurious main dish using a unique thickening technique with arrowroot and milk. The sauce begins with a base of caramelized onions and aromatic curry powder, deepened by savory meat stock, creating a complex flavor profile that is both comforting and sophisticated. Finished with a touch of lemon juice for brightness, this velvety curry pairs perfectly with crusty bread or steamed rice.
Eggs and Sorrel
A classic Anglo-Indian dish combining the tartness of sorrel leaves with rich hard-boiled or poached eggs. The sorrel is prepared as a thick, spiced puree (Sorrel Sauce) which serves as a bed for the eggs.
Modern Curried Eggs
A modernized version of a classic curried eggs recipe, featuring a rich and flavorful sauce.
Instructions
- 1Place eggs in a pot of cold water. Bring to a boil, then remove from heat, cover, and let sit for 10-12 minutes. Transfer to an ice bath to cool, then peel and set aside.
- 2Thoroughly wash the turnip tops to remove any grit. Remove tough stems and chop the leaves roughly.
- 3Boil the turnip tops in salted water until very tender (about 15 minutes). Drain thoroughly, pressing out excess water. Mash into a puree using a spoon or blend lightly.
- 4Slice the onions thinly. Heat the ghee in a pan and fry the onions until golden brown. Add the turmeric, chili powder, ginger, minced garlic, and salt. Stir well for 1-2 minutes until fragrant.
- 5Add the pureed turnip tops to the spiced onion mixture. Fry together for 5 minutes to meld flavors. Add the peeled hard-boiled eggs (whole or halved) and simmer gently for another 5 minutes until heated through.
You Might Also Like
Turnip Curry
A simple and flavorful turnip curry, inspired by traditional Indian cooking methods.
Eggs and Spinach (Sag Andā)
A classic Anglo-Indian side dish featuring hard-boiled eggs nestled into a thick, spiced spinach puree. The visual presentation highlights the yellow yolks against the deep green spinach.
Modern Turnip Greens with Egg Mimosa
A modern take on turnip greens, mimicking the flavor and presentation of spinach and eggs.
Egg Curry with Green Peas
A winter favorite curry combining hard-boiled eggs with fresh green peas in a spiced onion-based gravy. The eggs are prepared similarly to a doopiaja curry, with the peas simmered until tender.