Egg Curry with Paneer

Name: Egg Curry with Paneer
Total time: 1800 s
Cuisine: Indian
Ingredients: 5 eggs; 1 paneer (chopped into small cubes 10-15 pieces); 2 onion, chopped; 3 tomato, chopped; 200 grams tomato puree; 4 piece birds eye chilli chopped; 3 piece spring onion finely chopped; 1 handful curry leaves; 1/3 tsp turmeric powder; 1/2 tsp coriander powder; 1/2 tbsp kashmiri red chilli powder; 1/3 tsp black pepper; 1 tbsp garlic-ginger paste; to taste salt; 1 cup water; 4 tbsp vegetable oil

Mia Chan @cook_3624597

Delish..........!

Mia Chan @cook_3624597

Delish..........!

Saved

Ingredients

30 mins

Deep frying
5eggs
1paneer (chopped into small cubes 10-15 pieces)
Gravy
2onion, chopped
3tomato, chopped
200 gramstomato puree
4 piecebirds eye chilli chopped
3 piecespring onion finely chopped
1 handfulcurry leaves
Spices
1/3 tspturmeric powder
1/2 tspcoriander powder
1/2 tbspkashmiri red chilli powder
1/3 tspblack pepper
1 tbspgarlic-ginger paste
to tastesalt
1 cupwater
4 tbspvegetable oil

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Steps

30 mins

1

Use cold water, add little salt to it and hard boil the eggs. (Takes about 10minutes). Immediately after boiling put the eggs into cold water and de-shell it.
2

Heat oil in a frying pan and fry the eggs till they turn golden brown. Fry the same for paneer. Keep aside.
3

>Heat 4tbsp of vegetable oil in another pan and saute the onions, chilli, tomatoes, bay leaves, spring onions for 2minutes in low medium heat. ->add the remaining spices saute for few seconds. Add 1cup of water and tomato puree, bring it to boil. Keep stirring it. (Keep the flame in medium heat). -> Add the fried eggs and paneer once the gravy reaches thick consistency. Cook for another 5mintues (keep the flame in low medium heat).
4

Garnish with fresh cilantro. Serve hot with rice or roti and enjoy ^^