This blog has often written about the fascinating crossover cuisine created during the days of India’s colonial past. Indian chefs cooked up British and European recipes, adding a subtle Indian touch by replacing ingredients that were not available in India. Today’s recipe is another one from the days of the Raj: Fried Eggs and Spinach… Indian style.
Let’s gather the ingredients.
Mustard Oil: 3 tablespoon
Mustard Seeds (Rai): 1 teaspoon
Spinach (Saag): 250 gram
Cheese: 30 gram
Cumin (Jeera) Seeds: 1 teaspoon
Yogurt (Dahi): 60 gram
Salt: to taste
If you also like pepper on your fried eggs, you can add it to the final dish – your choice.
Wash and finely chop the spinach.
Grate the cheese.
Heat one tablespoon of Mustard Oil in a pan on Medium heat. Add the mustard seeds and sauté till the seeds begin to splutter. Remove the mustard seeds from the oil and keep aside.
Add the remaining Mustard Oil to the pan. Break and fry the eggs, one by one. When the white settles perfectly and the yolk is just a little soft, carefully remove the fried egg from the oil and keep aside. It’s a good idea to keep the four fried eggs on a hotplate to keep them warm while you cook the spinach and get the yogurt ready.
Next, add the spinach to the frying pan and cook for around 3 minutes, stirring constantly. Add the cumin seeds along with the sautéed mustard seeds. Continue cooking for around 2 minutes or so. Add salt to taste. Mix well. Turn the flame off.
Pour the grated cheese into the pan and stir it into the spinach.
Next, pour the yogurt into a bowl. Add a little salt and mix well.
Now it’s time to get your Indo-British Fried Eggs and Spinach ready for serving. Place each fried egg on a serving plate. Add a topping of spinach and yogurt – and it’s done. Enjoy!