Ingredients
Oil 1/3 cup
Bay leaf 1
Cumin seeds 1/2tsp
Green cardamom 3
1 Large Onion Grated
2 Tomatoes
Cashew nuts 15soaked
Ginger garlic paste 1 tsp
Turmeric powder1/2Tsp
Red chilli powder 1/2tsp
Cumin powder 1/2tsp
Coriander powder 1tsp
Degi mirch powder (paprika powder) 3/4tsp
Salt 1tsp
Coriander Leaves 2tbs
Cream 2tsp
Sugar 1/2tsp
Garam masala powder 1/2tsp
Dry fenugreek leaves/Kasuri Meethi1tsp
Eggs 4
Green chilli 4
Preparation :
- Take a flat bottom pan. Add 1/3 cup of oil to the pan. Let the oil get warm. Add the bay leaf to the oil.
- Add 1/2 Tsp cumin seeds and cardamom to the oil. Fry all the spices for 30 seconds.
- Add the grated onion to the spices. Cook the onion till it light golden.
- Meanwhile grind the soaked cashews and the tomato into fine paste
- Add the ginger garlic paste to the roasted onion and cook it till the ginger garlic paste is cooked.
- Add water to the mixture so the onion does not get overcooked.
- Add turmeric powder,chillie powder, cumin powder, coriander powder and cook all the spices well.
- Add paprika to the gravy, it gives the gravy the red colour
- When the oil separates from the spices add the cashew tomato ground paste. Stir well and let the ground masala cook. Keep stirring frequently so that the gravy does not get burnt, which is possible when you add cashews to the gravy.
- Add 1/2 cup of water to the gravy and stir well.
- Add coriander leaves and cream to the gravy and cook the gravy. Add 1/2 tsp of sugar to the gravy to cut the sour taste of the tomatoes.
- Add salt for taste.
- Cook the gravy well it should be neither thick nor too thin.
- Remove the bay leaf before you add the eggs.
- Add eggs one by one to the gravy. Sprinkle a bit of ground black pepper on each egg. You can add the green chillies for taste.
- Garnish with some coriander leaves on top.
- Sprinkle some ground black pepper over the eggs. Cook eggs for 8-10 minutes on low flame.
- keep it covered for 30 minutes.
- Serve hot with rice, dosa or chapati.
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