Coconut Milk Egg curry

Name: Coconut Milk Egg curry
Cuisine: Indian
Ingredients: 3 tbsp oil; 1 inch Cinamon; 2/3 Cloves; 1 tbsp Peppercorns; 1 tsp Cumin seed; 1 tsp Saunf; 1/4 Cup Ming leaves; Handful Coriander leaves; 5 Green chilies; 4/5 cloves Garlic; 1 Inch Ginger; 5 baby tomatoes or just 1 big tomato; 1 Big onion Sliced; leaves Curry; Salt; Turmeric; Kashmiri Chilli powder; Coriander powder; 1 Cup Coconut Milk; Boiled eggs

Divya Haridas @cook_16455206

Sweden

I love to make different curry than usual .. This one i just made instantly what ever was available at home .. I love using fresh ingredients and also used freshly pressed coconut milk for this which taste soo good . This egg curry can be eaten with ghee rice or dosa anything that you like it’s just taste good ..
#indiandish
#eggcurry

Divya Haridas @cook_16455206

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Ingredients

3 tbspoil
1 inchCinamon
2/3Cloves
1 tbspPeppercorns
1 tspCumin seed
1 tspSaunf
1/4 CupMing leaves
HandfulCoriander leaves
5Green chilies
4/5 clovesGarlic
1 InchGinger
5baby tomatoes or just 1 big tomato
1Big onion Sliced
leavesCurry
Salt
Turmeric
Kashmiri Chilli powder
Coriander powder
1 CupCoconut Milk
Boiled eggs

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Steps

1

Heat a tsp oil in kadai add the whole spices including prepper corn,cumin,saunf sauté for while then add green chilies,coriander leaves and mint leaves sauté a while. Then add the ginger garlic cook for while n remove from pan and cool down completely.
2

Now put that whole spices and blend it smooth paste just adding very little water.Now heat a pan add oil or ghee. Sauté onions till translucent and then add the paste and cook till oil separate. Now add all dry ingredients and cook again well add water little to cook all together.
3

Then add the eggs halves and cook in that masala for while and then add the tomatoes cook for while. Let not the tomatoes cook completely last add the coconut milk and curry leaves and just move the pan and cook for just 5min and remove. You can also add two drops of coconut oil at end.