Egg Curry
Ingredients
4 hard boiled eggs, peeled and halved lengthwise
3 small onions, chopped finely
2 tomatoes, chopped finely
1/2 cup milk
1 tbsp cream
1/4 cup tomato puree
1 cup water
3 garlic flakes, chopped finely
1/4 tsp ginger paste
1/4 tsp cummin seeds
1/2 tsp coriander seeds powder
1/4 tsp garam masala
1/4 tsp turmeric powder
1 tsp red chilli powder
2 cloves
2 cardamoms
2 bay leaves
1/2" cinnamon
Salt as per taste
3 tbsp oil
Chopped coriander leaves
Method:
- Heat oil in a pan
- Put cummin seeds and let it splutter
- Add bay leaves, cloves, cardamoms and cinnamon
- Fry onion till golden brown
- Add ginger paste and garlic
- Simmer for a minute
- Add chopped tomatoes and simmer for 2 minutes
- Add red chilli powder, coriander powder, turmeric powder
- Add tomato puree and let it cook for 5 minutes
- Add water and salt and let it cook till gravy gets its consistency
- Add milk and cream and stir for a minute
- Add halved eggs and let it cook for 5 minutes
- Garnish with garam masala and coriander leaves
- Serve hot with rice or roti
