Intro

I found this recipe on instagram, so credits go to @foodiesfood_court.

Ingredients

  • Tomatoes 2 pieces
  • Coriander, fresh 1 Handful
  • Mint, fresh 1 Handful
  • Green Chili, fresh 2 pieces
  • Eggs 5 pieces
  • Onions 2 pieces
  • Garlic 4 cloves
  • Ginger 1 fingerpiece
  • Cumin 1/2 teaspoon
  • Cardamom, green 3 pieces
  • Bayleaf 1 piece
  • Paprica powder 1 teaspoon
  • Curcuma powder 1/3 teaspoon
  • Cumin powder 1 teaspoon
  • Coriander powder 1 teaspoon
  • Pepper powder 1/4 teaspoon
  • Garam Masala 1/2 teaspoon
  • Chat Masala 1/2 teaspoon
  • Joghurt 2 tablespoon
  • Water 120 mililiter
  • Coriander, fresh 1/2 handful

Process

  • Cut tomatoes, mint, coriander and chilies loosely, then blend into a paste.
  • Hard-boil the eggs, peel and cut in thicc slices.
  • Cut onions in small dices.
  • Peel garlic and ginger, blend into a paste.
  • Heat oil in a pan or pot on medium heat. Once it's heated, add cumin, cardamom and bayleaf. Let it fry for a few seconds.
  • Add the onions and let them fry until golden.
  • Add the ginger garlic paste. Cook for about 2 minutes or until the garlic smell disappears.
  • Add the tomato paste, and 1,5 teaspoons salt.
  • Now add paprica, curcuma, cumin, coriander, pepper, garam masala, chat masala.
  • Mix well and cook for 5 minutes. Keep stirring to keep it from burning.
  • Add the joghurt, and keep cooking until the oil starts seperating.
  • Add the water and mix.
  • Add the eggs and gently mix them in.
  • Garnish with fresh coriander.