Seasons Egg Curry

Name: Seasons Egg Curry
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 10-11 pieces Dice Cauliflower; 2 potatoes diced as cubes; 3 Egg; 1 tomato chopped; 1 onion paste; 1 tsp Ginger garlic paste; 1/2 tsp cumin coriander powder; 1/2 tsp red chilli powder; 1/2 tsp Garam Masala Powder; 1 bay leaf; Salt as per taste; 1/2 tsp Turmeric powder

Tania Deb @cook_9700174

Chennai

Seasoned Egg Curry
When it’s the season of phoolgobi/cauliflower, eggs are also mingling with them very well.
For such interesting and authentic recipes you can also visit to my Facebook page ‘Tania’s Kitchen’
Let me know your reviews if you like it.

Tania Deb @cook_9700174

Saved

Ingredients

30 minutes

3 servings

10-11 piecesDice Cauliflower
2potatoes diced as cubes
3Egg
1tomato chopped
1onion paste
1 tspGinger garlic paste
1/2 tspcumin coriander powder
1/2 tspred chilli powder
1/2 tspGaram Masala Powder
1bay leaf
Salt as per taste
1/2 tspTurmeric powder

Saved

Steps

30 minutes

1

In a kadai heat 6-7 tsp of oil. Add the potatoes and cauliflower with salt and turmeric powder and sauté them for 5 minutes.
2

Now add the chopped tomatoes, bay leaf, ginger garlic paste and onion paste. Sauté them all together for 2 minutes.
3

Add the red chilli powder, cumin coriander powder and Garam Masala Powder. Sauté them for 2 more minutes with little water so that the masalas don’t burn.
4

Now add the boiled eggs while frying the masalas.
5

Pour 1 cup of water in it and boil till the vegetables are cooked and the water also evaporates and reduces to half.
6

Garnish with chopped coriander leaves and spring onions.
7

Serve with hot plain rice.