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When it comes to egg curries, there are so many varieties you never get tired trying out. This one was my trial for today!

This is what you’ll need

Hard boiled eggs: 6

Onions: 2

Tomatoes: 2

Garlic: 6 cloves

Ginger: 1/4″ piece

Red chillies: 4

Coriander seeds: 1/2tsp

Cumin seeds: 1/4tsp

Cinnamon: 1/4″ piece

Cloves: 4

Peppercorns: 6

Turmeric powder: 1/4tsp

Garam masala: 1/2tsp

Coriander leaves: To garnish

Oil: 2tsp

Salt to taste.

Let’s get cooking

1. Grind one onion along with the garlic, ginger, red chillies, coriander seeds, cumin sees, cinnamon, cloves and peppercorns to a smooth paste. Keep aside.

2. Puree the two tomatoes and keep aside.

3. Chop the other onion finely.

4. Heat the oil in a pan and add the add the ground onion paste. Fry well until most of the raw smell disappears.

5. Add the chopped onion and continue frying until oil leaves the mixture.

6. Add the turmeric powder and the pureed tomatoes. Fry well for another 2 to 3 minutes.

7. Add in the hard boiled eggs, along with salt and garam masala powder, along with a glass of water and bring the mixture to a boil.

8. Garnish with chopped coriander leaves and serve hot with rotis, phulkas or rice.

Approximate preparation and cooking time: 40 minutes

Serves: 4



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