Recipe by Indian Mart
Boil the egg and remove the shell. Pierce with a fork randomly to make some gashes. This help the eggs to absorb flavours
Heat a pan with oil. Add cumin, bay leaf, cloves, cardamoms and cinnamon. Allow them to splutter.
Add onions, sprinkle salt and fry till onions turn slightly brown or caramelize to enchance the aroma.
Optional steps - While the onion fry, make a fine paste of the cashews or coconut with some water. You can also blend together tomatoes and cashews.
Add ginger garlic paste to the onions and saute till it becomes fragrant.
Next add tomatoes, fry till they turn mushy.
Add chili powder, turmeric and masala powder. Fry till it begins to smell good.
Pour the cashew or coconut paste, fry till the mix leaves the side of the pan. (Optional)
Add eggs, mint leaves, corainder leaves. Fry for 2 mins, preferablly till you get a mint aroma.
Pour water just enough to partially cover the eggs and cook till the curry thickens.
Sprinkle some kasuri methi.
Serve egg masala curry with rice, roi or paratha.
|1 1/4 cup chopped|
|3/4 cup chopped|
|1-2 slit and chopped|
|3/4 to 1 tsp|
|2 tbsp chopped|
|2 tbsp or 12 pieces|