Egg Curry

Name: Egg Curry
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 6 Boiled eggs -; 1 Chopped onion -; 1/2 tsp Grated ginger -; 1/2 tsp Grated garlic cloves -; 1/4 tsp Cumin seeds -; 1 inch stick Cinnamon -; 1 Green cardamom; 1 Black cardamom; 1/4 tsp Turmeric powder; 1 tsp Garam masala powder; 3-4 Green chilli; 2 Tomato; 1 Bay leaf; as per taste Salt; 3 tbsp OIl; 1 tbsp Coriander leaves -; 1 tsp Kasoori methi -

Mukti Sahay @muktivijay_203

#boxweek13

Mukti Sahay @muktivijay_203

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Ingredients

30 mins

4 servings

6Boiled eggs -
1Chopped onion -
1/2 tspGrated ginger -
1/2 tspGrated garlic cloves -
1/4 tspCumin seeds -
1 inch stickCinnamon -
1Green cardamom
1Black cardamom
1/4 tspTurmeric powder
1 tspGaram masala powder
3-4Green chilli
2Tomato
1Bay leaf
as per tasteSalt
3 tbspOIl
1 tbspCoriander leaves -
1 tspKasoori methi -

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Steps

30 mins

1

Cut the boiled eggs into two pieces.
Heat one tbsp oil in a pan and place the boiled eggs and fry until dark brown and strain it.
2

Again heat oil in the same pan add the cumin seeds,bay leaf, green cardamom and black cardamom to crackles now add chopped onion and saute for few mins.
3

Make the paste of tomatoes,ginger garlic,coriander leaves and green chilli and add the tomato paste in the oil and saute for 4 - 5 mins
Add turmeric powder,coriander powder and two tbsp water and cook for few seconds.
4

Add two cup of water and garam masala powder and bring to boil,once boiled cook in a slow flame.
Add fried eggs and salt and cook in a medium flame for five mins sprinkle some kashoori methi
Garnish with coriander leaves and serve.