Spiced Greens with Quails’ Eggs

Name: Spiced Greens with Quails’ Eggs
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Indian
Ingredients: 2 tbsp vegetable, sunflower or rapeseed oil or ghee; 400 g greens such as spinach, chard or amaranth, washed and finely chopped; 400 g greens such as spinach, chard or amaranth, washed and finely chopped; ½ tsp Kashmiri chilli powder; ½ tsp ground coriander; ½ tsp ground turmeric; 1 tsp finely grated fresh ginger; 2 garlic cloves, finely chopped; ½ tsp fine salt; ½ onion, finely chopped; 1 dried whole red chilli, halved; 1 tsp black or brown mustard seeds; 1 tsp black or brown mustard seeds; ¼ tsp asafoetida powder; 2 tbsp vegetable, sunflower or rapeseed oil or ghee; 2 tbsp vegetable, sunflower or rapeseed oil or ghee; 2 tbsp vegetable, sunflower or rapeseed oil or ghee; 6–8 quail eggs; 400 g greens such as spinach, chard or amaranth, washed and finely chopped; 400 g greens such as spinach, chard or amaranth, washed and finely chopped

Preparation info

Serves
2

Difficulty
Easy
Ready in
15 min

Appears in

Seven Kitchens

By Torie True

Published 2025

About

Wild game, including quail, was part of Mughal cuisine, so I wanted to create a Mughal-inspired recipe that focuses on quails’ eggs. The Mughals often cooked with amaranth leaves, known as chauli, however this recipe works equally well with spinach or chard. It is great for breakfast, brunch or lunch and packed with lots of nutrients and a hint of spice.

Ingredients

Asia
India
Brunch
Lunch
Breakfast
Vegetarian
Gluten-free

Ingredients

Method