Method

• 1. Boil and peel eggs and keep them aside.
• 2. Grind green cardamom, cinnamons and coriander into smooth paste and keep aside.
• 3. Make a smooth paste of almonds and cashew nuts and set aside.
• 4. Now heat oil in a pan, add bay leaf, garlic and ginger and stir it.
• 5. Add onion and fry it till it becomes pink in colour.
• 6. 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.
• 7. Now add 1 cup of water and let the gravy simmer for 5-7 minutes.
• 8. Then add milk and stir it continuously till the gravy becomes thick.
• 9. Now add salt and almond- cashew nut paste and let it cook on low flame for 8-10 minutes more.
• 10. Remove it from flame and serve “Shahi Egg Curry” with Roti or Nan.

• Recipe Type : Curries, Eggs, Non vegetarian