Hard boiled eggs in a tasty spicy curry
Serving 4-6 persons
Preparation Time: 15 minutes
Cooking Time: 20 minutes
|6 Large||Hard Boiled Eggs|
|1 Large||Onion Finely Chopped|
|2 Large||Diced Fresh Tomatoes|
|2 Tablespoons||Tomato Paste|
|1 Tablespoon||Ginger Paste|
|1 Tablespoon||Finely Chopped Green Chillies|
|1 Teaspoon||Garlic Paste|
|0.5 Cup||Cooking Oil|
|1 Teaspoon||Cumin Seeds|
|1 ||Pinch Hing|
|1 Tablespoon||Coriander Powder|
|1 Teaspoon||Turmeric Powder|
|1 Teaspoon||Garam Masala|
| ||Salt To Taste|
|2 Tablespoons||Finely Chopped Green Coriander leaves|
Boil and peel the eggs. Cut them in halves length wise and keep them aside.
In a frying pan heat the oil and add Hing and cumin to it. When cumin turns brown add onions to it.
Cook onions till they turn golden brown then add ginger, garlic, and green chillies to it and fry it for 1 minute.
Now add coriander powder, haldi, garam masala and salt to it. Fry it for another 1 minute and keep it stirring.
Add tomato paste and fresh tomatoes to it. Now cook it till the fresh tomatoes get cooked well and oil separates from the masala. Approximately for 5 minutes at medium high flame.
Then add 2.5 cups of water to it and cook it for another 2 minutes at high flame.
Add the eggs, lower the flame to medium and cook it for another 3-4 minutes.
Remove it from the flame. Garnish it with coriander leaves and serve it with rice or chapatti.
Egg Recipe, Andey ki tary walli sabji. Egg curry, Punjabi recipe, Indian food