shahi egg curry

Shahi Egg Curry

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

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.

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shahi egg curry
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    One Response to %2$s

    1. tentacle sex April 10, 2016 at 4:24 AM #

      Very informative blog post.Really looking forward to read more. Want more.

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