|Mughlai Egg Curry|
Tomato - 2
Fried onions - 1 cup
Green chillies - 4
Ginger and garlic paste - 3/4 tsp
Whole black pepper - 3/4 tsp
Shajeera - 1/2 tsp
Cloves - 3
Cardamom - 2
Cashew nuts - 1 & 1/2 tsp, Almonds -12 , Poppy seeds - 1 tsp ( soaked in water for 30 minutes)
( Grind the above mixture to a smooth paste)
Oil - 2 tbsp ( add more if needed)
Ghee - 1 tbsp
Jeera - 1/2 tsp
Bay leaf - 1
Cinnamon - a small piece
Boiled eggs - 4
( Saute in oil with little red chilly powder,salt and turmeric powder till the outer skin is light brown)
Cream - 2 tbsp
Crushed kastoori methi - 1 tsp
Garam masala - 1 tsp
Cumin powder - 1/4 tsp
Red chilly powder - 1 tsp
Coriander powder - 3/4 tsp
Salt to taste
Heat oil and ghee in a pan temper with bay leaf, cinnamon and jeera.
Add the ground paste, salt and dry masala powders, saute till oil separates the masala.
Add the eggs and pour some water cover and cook in low flame till thick.
The masala will splutter so be careful when stirring in between.
Switch off the stove and add the kastoori methi, cream and garam masala,mix well.
Serve hot with Naan,Roti,Poori or with Rice.
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