Recipe: Creamy egg curry

Ingredients

1. Egg – 4
2. Butter – 2 tbsp
3. Oil – 2 tbsp
4. Ghee – 2 tsp
5. Cardamom – 3
6. Cinnamon – 1 [small piece]
7. Onion – 2 [finely chopped]
8. Ginger – 1 tbsp [finely chopped]
9. Garlic – 1 tbsp [finely chopped]
10. Tomato – 2 small [ finely chopped]
11. Cashews – 6 numbers
12. Curd – 2tbsp
13. Salt – as per your taste
14. Coriander Powder – 1 tsp
15. Red Chilli Powder – 1 tsp
16. Garam Masala Powder – ½ tsp
17. Kasuri Methi – 1 tbsp
18. Water – 1 cup
19. Fresh Cream – 3 tbsp
20. Coriander Leaves – for garnish

Method

1. Boil the eggs for 12 mins and peel them.
2. Heat oil and butter in a deep pan. On low medium flame, fry the boiled eggs until golden- brown and keep aside.
3. In the same pan add the cardamom and cinnamon sticks. Saute until it smells aromatic.
4. Add ginger and garlic, saute until raw smell goes. Add the chopped onions and saute until light brown.
5. Add the tomatoes and cashews. Close and cook for 5 -6 mins on low medium flame.
6. Switch off the flame and let it cool. Blend this mixture in the mixer along with a cup of water.
7. Strain the mixture. In a pan on low medium flame add ghee and add the blended mixture. Add curd to this and mix everything until well-combined.
8. Add the spices [red chilli powder coriander and garam masala] into this mixture. Add salt and water accordingly for gravy.
9. Add  kasuri methi, close and cook for 5 mins.
10. Lastly add fresh cream and mix it once. Switch of the flame and garnish with some coriander leaves.

ENJOY!

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