This is a simple, easy and delicious egg curry that pairs well as a side dish with biryani, chapati , plain rice and pulao
Ingredients
4 Boiled Eggs
1 tblsp ginger
3 Medium sized chopped onions
2 Green chillies
2 small Chopped tomatoes
1 tsp Fennal seed
2 tsp Chilli powder
¼ tsp Turmeric powder
1 1/2 tsp Coriander powder
12 nos. Cashew nuts
Salt to taste
Finely chopped Coriander leaves
1 teaspoon Kasuri methi
Oil 3 tbsp
Method
Heat 2 tablespoon of oil in a pan. Add chopped onion. Sauté for few minutes until the raw smell goes away and the onion become soft
Once the onion is roasted add chopped tomatoes, and ginger to it. Sauté for 3 or4 minutes
Add turmeric powder, chilli powder, coriander powder, fennal seed and cashew nuts to this and sauté for 2 minutes
Remove from heat and let it cool. Now grind it into a smooth paste
Heat one tablespoon oil in a pan and add paste and cook for 2 minutes
Add the boiled eggs, salt, kasuri methi , and green chillies to it. Adjust the consistency by adding water. Cover with a lid and cook for 3 minutes
Remove from flame and garnish with coriander leaves
