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Egg Curry
Method
- Chop onion length wise.
- Take a pan and add ghee/oil.
- Add onion and saute till golden brown.
- Take out onion in a plate.
- Chop tomatoes, green chilli.
- Add chopped tomatoes, green chillies and fried onion in Mixer Grinder.
- Make a fine paste.
- In the left over ghee in the pan, add cardamom and this paste.
- Add all dry spices and tomato puree except salt.
- Fry it till it leaves ghee/oil in the pan.
- When it leaves ghee/oil, add salt and cream/malai/milk.
- Stir it and add some water.
- Bring it to boil.
- When it starts boiling add eggs (cutted in halves) with yolk up side.
- Cook it for 10 mins on medium heat.
- Transfer curry in the serving dish.
- Garnish with fresh cilantro.
- Serve hot with rice/roti/naan/parantha.
Ingredients:
full boiled eggs - 6
onion - 1 big (big)
tomatoes - 2-3 (medium)
garlic paste - � tsp
green chilli - 1
tomato puree - 1 tbsp
cream/malai/full cream milk - 1/4 cup
sugar - � tsp
red chilli powder - � tsp
haldi powder - � tsp
coriander powder - � tsp
garam masala powder - 1 pinch
green cardamom - 1 or 2
chopped fresh cilantro - few leaves
ghee/refined oil
salt to taste
full boiled eggs - 6
onion - 1 big (big)
tomatoes - 2-3 (medium)
garlic paste - � tsp
green chilli - 1
tomato puree - 1 tbsp
cream/malai/full cream milk - 1/4 cup
sugar - � tsp
red chilli powder - � tsp
haldi powder - � tsp
coriander powder - � tsp
garam masala powder - 1 pinch
green cardamom - 1 or 2
chopped fresh cilantro - few leaves
ghee/refined oil
salt to taste
