Egg Curry Recipe

Ingredients:

• Oil 1 tbsp
• Chopped onion 1
• Chopped tomatoes 2
• Chopped ginger 1/2 inch
• Crushed garlic 2-3 cloves
• Coconut powder 4 tbsp
• Cumin 1 tsp
• Coriander 1-1/2 tsp
• Fennel 1 tsp
• Cinnamon 1 inch
• Cloves 2-3
• Whole black pepper 3-4
• Small cardamom 2
• Kashmiri red chili 2

For Curry:

• Boiled eggs 4
• Cream 3 tbsp
• Oil 2 tbsp
• Turmeric powder 1/4 tsp
• Red chili powder 1/4 tsp
• All spice powder 1/4 tsp
• Bay leaf 1
• Coriander leaves for garnish
  

Method:

1. For masala: Heat oil in pan and fry onion until brown.
2. Now add tomatoes, ginger and garlic, roast for 2-3 minutes and close stove.
3. Now put cumin, coriander, fennel, cinnamon, clove, black pepper and small cardamom and roast until golden brown.
4. Then put all fried spices, onion, tomatoes, ginger, garlic, coconut powder and Kashmiri red chili and blend it nicely.
5. For curry: Heat oil in pan, put bay leaf and fry for few seconds.
6. Now put blended masala paste and roast it nicely.
7. Then put turmeric powder, red chili powder and all spice powder and roast it.
8. Now put salt and water.
9. Then put boiled eggs and simmer it for 3-4 hours.
10. When it becomes gravy, put cream and close stove.
11. Now garnish eggs with egg gravy and coriander leaves.
12. Serve with chapati and zeera raita.