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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 30 |
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I mixed them to make a more user-friendly recipe. The eggs take on a beautiful colour when mixed with everything else. Enjoy. Ingredients:
4 eggs (hard boiled, leave whole) |
1 onion |
1 -2 garlic clove |
1/2 inch piece ginger |
1 -2 green chili |
2 -3 tablespoons vegetable oil or 2 -3 tablespoons ghee |
salt |
3/4 teaspoon turmeric powder |
1/2 teaspoon coriander powder |
red chili powder |
1 tomato, chopped |
1 cup green peas (paneer) or 8 ounces panir (paneer) |
3/4 teaspoon garam masala |
2 tablespoons cilantro leaves, chopped |
Directions:
1. Remove the shell of boiled eggs & keep aside. If using Paneer cut into cubes and fry till golden & set aside for later use.
2. Make a paste of onion, garlic, ginger and green chilies in a mixer or chopper.
3. Heat oil in a kadhi or wok and add onion-garlic paste and fry till golden brown.
4. Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato. Fry until it starts leaving oil.
5. Add a cup of water and cook until it dries.
6. Now add the fried paneer cubes or green peas (which ever using) and boiled eggs.
7. Add 1 cup of water and bring to boil and reduce the flame.
8. Simmer for 10 minutes.
9. Garnish egg curry with garam masala and cilantro leaves and serve hot with paratha, roti or rice.
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