Egg masala curry

Name: Egg masala curry
Cuisine: Indian
Ingredients: 6 Eggs Boiled; 4 tbsp Mustard Oil; 1 tsp Cumin Seeds; 3-4 Cloves Crushed; 1 Black Cardamom Crushed; 1 cup Onion Chopped; 1 tsp Ginger Chopped; 1 tsp Garlic Chopped; 1 cup Tomato Chopped; 1/4 cup Tomato Puree; 1 tbsp Coriander Powder; 2 tsp Kashmiri Red Chilli Powder; 1 tsp Turmeric Powder; 1/2 tsp Garam Masala Powder; to taste Salt; 2 tbsp Kasuri Methi; 1 tbsp Lemon Juice; 2 tbsp Fresh Coriander Chopped

Anjali padhy @anjali_7

#goldenapron

Anjali padhy @anjali_7

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Ingredients

6Eggs Boiled
4 tbspMustard Oil
1 tspCumin Seeds
3-4 ClovesCrushed
1Black Cardamom Crushed
1 cupOnion Chopped
1 tspGinger Chopped
1 tspGarlic Chopped
1 cupTomato Chopped
1/4 cupTomato Puree
1 tbspCoriander Powder
2 tspKashmiri Red Chilli Powder
1 tspTurmeric Powder
1/2 tspGaram Masala Powder
to tasteSalt
2 tbspKasuri Methi
1 tbspLemon Juice
2 tbspFresh Coriander Chopped

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Steps

1

Peel the boiled eggs and prick them with a fork all over. Heat 2 tbsp mustard oil in a pan. Shallow fry the eggs until they are browned from all sides.
2

I like to cover the pan while eggs are frying to avoid any oil spills.
Take out the eggs in a plate.
3

Heat the remaining oil in the same pan. Add cumin seeds, cloves and black cardamom and let them crackle for a few seconds. Add onion and fry until slightly browned.
4

Now add ginger and garlic and fry until onions are nicely browned.
Add tomato and tomato puree and cook for 3-4 minutes. Add coriander powder, red chilli powder, turmeric powder, garam masala powder, and salt and cook for 3-4 minutes.
5

Now add some water if the masala is too dry. Add the boiled eggs and 2 cups of water and bring the gravy to a boil. Simmer the heat and cook for 5-6 minutes.
6

Add kasuri methi and lemon juice and mix well. Garnish with fresh coriander. Serve hot with tava roti or paratha.