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- Prep Time
- Minutes
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- Cook Time
- Minutes
-
- Serving
- 4
Ingredients |
|
| Eggs (ande) | 8 |
| Onion (payaz) grated | 1 cup |
| Garlic (lahsan) | 1 tea spoon |
| Ginger (adrakh) | 1 tea spoon |
| Bay leaves (tej pata) | 2 |
| Red chilli (lal mirch) powder | 1 tea spoon |
| Hot spices (garam masala) | ½ tea spoon |
| Salt (namak) | to taste |
| Clarified butter (ghee) | 4 table spoon |
| Almonds (badam) | 5-6 |
| Cashew nuts (kaju) | 5-6 |
| Green cardamom (chhoti elaichi) | 5-6 |
| Cinnamon (dalchini) | 1” piece |
| Coriander (dhaniya) seeds | 1 tea spoon |
| Milk (doodh) | 1 cup |
| Water | 1 cup |
Instructions
- Boil and peel eggs and keep them aside.
- Grind green cardamom, cinnamons and coriander into smooth paste and keep aside.
- Make a smooth paste of almonds and cashew nuts and set aside.
- Now heat oil in a pan, add bay leaf, garlic and ginger and stir it.
- Add onion and fry it till it becomes pink in colour.
- Then add cardamom- coriander paste, red chilli powder and hot spices and stir it. Add boiled egg and let it cook for further 5-7 minutes.
- Now add 1 cup of water and let the gravy simmer for 5-7 minutes.
- Then add milk and stir it continuously till the gravy becomes thick.
- Now add salt and almond- cashew nut paste and let it cook on low flame for 8-10 minutes more.
- Remove it from flame and serve “Shahi Egg Curry” with Roti or Nan.
- Recipe Type : Curries, Eggs, Non vegetarian
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