EGG CURRY

Preparation time:20 minutes
Cooking time:20 minutes
Serves: 2-3

Ingredients:
2 tbsp oil
1 medium onion, finely chopped
2 medium tomatoes, pureed
1/2" ginger, grated

1 green chili finely chopped
4 garlic cloves, finely chopped
5-6 cashews ground to paste using some milk
1 tsp cumin seeds
1 tsp catch sabzi masala

1 tsp coriander powder
1/2 tsp degi mirch
1/2 tsp turmeric powder

1 tsp dried fenugreek leaves (kasuri methi)

3 to 4 eggs
2 tbsp cream or hung curd
chopped coriander leaves for garnish
salt to taste

Method:

1. Hard boil the eggs in water to which some salt has been added.
2. When the eggs cool down, crack the shells and take out the boiled egg from the shell. Keep the boiled eggs aside.
3. Heat oil in a pan and add cumin seeds, when they start to crackle add the onions and saute them till the onions turn golden brown in color.
4. Now, add the pureed tomatoes,green chili, ginger and garlic to the onions. saute till the mixture leaves the sides of the pan.
5. Now add all the spices ,kasuri methi and salt along with 2 tbsp water and stir for a while.
6. Now add cashew paste and 3 cup water and simmer for 3-4 minutes.
7. Then add cream  or hung curd and cook further till the gravy thickens and you see specks of oil on the top.
8. Slit the eggs into halves and add the hard boiled eggs in to the curry and switch off the flame.
9. garnish the egg curry with coriander leaves.
10. Serve egg curry hot with chapati,parantha or  rice.