INGREDIENTS
- 3-4 onions, finely chopped
- 2 tomatoes, finely chopped
- ½ cup curd (yogurt)
- 1 tsp Shilpa’s Masala Mill Kashmiri Chilli Powder
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 8-10 hard-boiled eggs, pan-fried with oil and a little Kashmiri Chilli Powder and turmeric powder
- 2-3 tbsp mustard oil
- 1 tsp cumin seeds
- 1 tsp black pepper
- 2-4 green cardamom
- 4-5 cloves
- 3-4 dried red chillies
- 1-2 bay leaves
- 1-2 tbsp ginger garlic paste
- ½ kg spinach, blanched and puréed with 2-4 green chillies
- ½ tsp Shilpa’s Masala Mill Special Garam Masala
- ½ tsp Shilpas Masala Mill Kitchen King Masala
- 1 tbsp Kasuri methi
- Salt to taste
- Coriander leaves for garnish
INSTRUCTIONS
- In a bowl, mix together the yogurt, Kashmiri Chilli Powder, coriander powder and turmeric. Keep aside to use later.
- Heat oil in a pan.
- Add cumin seeds, bay leaves, dried red chillies, cloves, black pepper and cardamom.
- Add onion and fry until golden brown.
- Add ginger-garlic paste.
- Add salt and tomatoes.
- Continue to fry until tomatoes are softened.
- Add the yogurt mixture and mix well.
- Continue to bhunao the mixture until oil separates.
- Add the spinach purée.
- Add water and simmer for a few minutes.
- Add Garam Masala and/or Kitchen King Masala along with Kasuri methi.
- Add the boiled and pan-fried eggs.
- Cover and simmer for 4-6 minutes.
- That’s it, your delicious Egg Curry is ready.
- Garnish with coriander and enjoy with parathas or rice.
