Egg Curry

Preparation :10 mins
Cook :27 mins
Total Time :37 mins
Servings :Makes 4 servings

Ingredients :

4 boiled eggs
5 tsp oil
2 cardamoms
2 cloves (laung / lavang)
1 bayleaf (tejpatta)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1 tsp kitchen king masala
salt to taste
2 tbsp finely chopped coriander (dhania)

To Be Blended Into A Smooth Paste (without Using Water)
1/2 cup roughly chopped onions
1 tbsp roughly chopped garlic (lehsun)
1 tsp roughly chopped ginger (adrak)
3/4 cup tomato cubes

Method :

Prick the eggs lightly all over using a knife.
Heat 2 tsp of oil in a deep non-stick pan, add the eggs and sauté on a medium flame for 5 minutes or till it is golden brown in colour from all the sides. Keep aside.
Heat the remaining 3 tsp of oil in a deep non-stick pan add cardamom, cloves and bayleaf and sauté on a medium flame for few seconds.
Add the prepared paste, mix well and cook on a medium flame for 3 minutes, while stirring continuously.
Add the chilli powder, turmeric powder, coriander powder, kitchen king masala and salt and mix well and cook on a medium flame for 8 to 9 minutes, while stirring occasionally.Add 1 cup of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
Add the sautéed boiled eggs, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
Switch of the flame, add the coriander and mix well.
Serve hot.