Egg Curry

Ingredients

• 2 tomatoes
• 1 handful mint
• 1 handful coriander
• 2 green chili
• 5 eggs
• 4 garlic cloves
• 4 cm ginger
• 1/2 tsp cumin powder
• 3 green cardamom
• 1 bayleaf
• 2 onions
• 1 tsp paprica powder
• 1/3 tsp curcuma powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/4 tsp pepper
• 1/2 tsp garam masala
• 1/2 tsp chaat masala
• 1.5 tsp salt
• 2 tbsp joghurt
• 120 ml water

Steps

1. Cut tomatoes , mint , coriander and green chili loosely, then blend into a paste.
2. Hard-boil the eggs , peel and cut in thick slices.
3. Peel garlic cloves and ginger , blend into a paste.
4. Heat oil in a pan or pot on medium heat. Once it’s heated, add cumin powder , green cardamom and bayleaf . Let it fry for a few seconds.
5. Cut onions in small dices and add, let them fry until golden.
6. Add the ginger garlic paste. Cook for about 2 minutes or until the garlic smell disappears.
7. Now add paprica powder , curcuma powder , cumin powder , coriander powder , pepper , garam masala , chaat masala .
8. Add the tomato paste, and salt .
9. Mix well and cook for 5 minutes. Keep stirring to keep it from burning.
10. Add the joghurt , and keep cooking until the oil starts seperating.
11. Add water and mix.
12. Add the eggs and gently mix them in.
13. Garnish with fresh coriander.