Thursday, 27 September 2012

Creamy Egg Curry





Ingredients
Eggs                        4 nos.
Fresh Cream          100ml
Tomato                   2 medium sized
Garlic                       4 cloves
Refined oil              4 tbspn
Cumin seeds           1 pinch
Turmeric Powder   ½  tspn
Red Chilli powder  ½ tspn
Green Chilli             4 nos
Kasoori methi         ½ tspn
Salt and sugar to taste

Method
Boil the eggs, peel the cover and add a pinch of turmeric powder and salt.
Wash and blanch tomatoes in boiling water for 4 minutes(or the tomatoes can be cooked in microwave for 4 minutes with out water) . Grined the boiled tomato puree is ready and keep it aside.
Make the garlic paste and slit the green chilli.
Mix the red chilli powder, turmeric powder and garlic paste amnd make a paste of the same by adding three to four tbsps of water.
Heat oil in Kadhai. Fry the eggs and keep them separately. Add the green chillies and cumin seeds and stir fry briefly. Add the mixture and continue to stir fry for 2-3 minutes in a medium heat. Now add the tomato puree and cook it till the oil is getting separated.
Now add the eggs, stir well on a medium heat. Add sugar and salt. Mix well and add the cream and 2-3 tspn of water and cook it for another few minutes on low heat.
Lastly ,You can add the kasoori methi, stir lightly and serve hot.

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