| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
helping
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Ingredients
Whole spices :
- 2 Bay leaf
- 1/2 inch Cinnamon
- 2 2 Cardamom
- 4 4 Black pepper
- 3 3 Cloves
- 1/2 tsp Caraway seeds
Dry spices :
- 1 tbsp Kasuri methi crushed
- 1 tsp mint crushed Dry
- 1 tbsp Coriander powder
- 1.5 tbsps Red chilli powder
- 1 tsp Garam masala powder
- 1.5 tsps Masala Kitchen King
- 1/2 tsp Turmeric powder
- Salt as needed
- 1/2 cup Cooking Oil Refined
Ingredients
Whole spices :
Dry spices :
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Instructions
- Boil eggs, peel and keep aside.
- Heat oil in a wok, add all the whole spices and as soon as they splutter add garlic and ginger and fry them till golden in color.
- Now add sliced onions and fry all till the onions become mushy and translucent.
- Add chopped tomato and the dry spices except kitchen king and salt. Stir them all together and close the lid on low flame and allow them to fry well slowly till they leave oil from sides. You may adjust oil if needed.
- When the masala is fried add curd and again fry all together in medium flame. Keep stirring and don’t allow the masala to stick in the vessel. The curd will leave water, so close the lid after some time and allow the masala to get cooked in that.
- Adjust the seasoning with salt and kitchen king. Fry for ew more minutes till you acquire the desired consistency. I prefer keeping it a bit thick.
- Swirl in the cream and give a quick stir once again and switch off the flames.
- Add whole or sliced eggs into the gravy and garnish it with dry kasuri methi or fresh chopped coriander.
- [You can fry the boiled eggs too, it totally depends on your choice]
- Serve hot with Butter Naan and any Pulao.
Recipe Notes
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