Egg Curry

Egg Curry
Egg Curry is an exceptionally good dosh, a very tasty and deicious dish that will leave you mesmorize, its is cooked in a very less time and is quick. Egg Curry can be served with Chapati, Jeera Rice, Coconut milk Rice etc. Have a look at the recipe below
Recipe Type: Main Course
Cuisine: Punjabi, North Indian
Preperation Time: 10 mins 
Cooking Time: 30 mins 
Total Time: 40 mins
Serving: 5
(240 ml cup used)
4 to 5 boiled eggs
1 ½ cups cubed onions
1 cup tomatoes
2 tbsp oil
1 small bay leaf
1 small cinnamon stick
2 green cardamoms
2 cloves
1 to 1 ½ tsp ginger garlic paste
1 to 1 ½ tsp red chilli powder
1 tsp garam masala (adjust as needed)
Salt as needed
1 to 1 ¼ cup water (adjust slightly as needed)
¼ tsp Kasuri methi (optional)
1 tbsp Coriander leaves chopped finely
Puree onions and tomatoes separately. Set them aside.
Boil the eggs, remove the shells and prick them with fork randomly.
Saute eggs in oil until golden. Set aside.
In the same pan, saute cinnamon, bay leaf, cardamoms and cloves.
Saute the onion paste until golden.
Add ginger garlic paste and saute until the raw smell goes off.
Add tomato puree and saute until the sauce thickens.
Add red chili powder, garam masala and salt. Fry all until nice aroma comes out. By now the raw smell should have gone away.
Add water as needed to make a gravy. Cook until the gravy thickens and oil begins to separate. Check the salt and adjust if needed.
Add the boiled eggs, kasuri methi if using and cook covered for 2 to 3 mins.
Sprinkle chopped coriander leaves.

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