Indian Spiced Quail Eggs Vindaloo-Style (Low-Carb)

Ingredients

• 18 eggs quail eggs
• 4 cups cauliflower florets
• 1/2 cup white vinegar
• 1/4 cup water
• 1 medium yellow onion
• 4 cloves garlic
• 1 tbsp fresh ginger
• 1/4 tsp cayenne pepper
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1 tsp kashmiri chili powder
• 1/2 tsp smoked paprika
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp fresh cilantro(optional)

Instructions

1. 1

   Prep (20 minutes): Place quail eggs in a small pot, cover with water, and bring to a gentle boil. Boil 4 minutes, then drain and cool under cold water; peel once cool. Cut cauliflower into small florets and mince onion, garlic, and ginger.

2. 2

   Cook (10 minutes): Heat olive oil in a skillet or saucepan over medium heat. Add onion and cook until softened, about 6–8 minutes. Stir in garlic and ginger for 1–2 minutes until fragrant.

3. 3

   Cook (10 minutes): Add cumin, coriander, turmeric, cayenne, kashmiri chili powder, smoked paprika, salt, and black pepper. Stir for 30–60 seconds to bloom the spices, then add vinegar and water. Simmer 5 minutes to slightly thicken.

4. 4

   Cook (15 minutes): Add cauliflower florets and simmer until tender-crisp, 10–12 minutes (add a splash of water if sauce gets too thick). Gently stir in the peeled quail eggs and simmer 3–5 minutes to coat and heat through.

5. 5

   Finish: Taste and adjust salt or chili. Serve hot, topped with cilantro if using.