Egg Curry

:- Preparation time: 15 minutes 

:- Cooking time: 30 minutes 

:- serves: 4 minutes

Ingredients [ Method 1 ]

:- 2 tablespoon Oil

:- 1 tbsp ghee

:- 1 Black Cardamom ( kaalee ilaichee )

:- 1 Cinnamon stick ( daalacheenee )

:- 1 bay leave ( tej patta )

:- 1 Cloves ( laung )

:- 1 tbsp Cumin seeds ( jeera )

:- 4 Onion, Chopped ( pyaaj )

:- 1 tbsp Ginger Garlic paste ( adarak- lahasun )

:- 1/2 tsp turmeric Powder ( haldee paudar )

:- 1 tbsp red Chili powder ( mirch paudar )

:- 1/4 tbsp Kasuri Methi , crushed

:- 4 tomato Chopped ( tamaatar )

:- 1 no egg yolk, boiled

:- Salt to taste

:- 4 eggs boiled

:- 1 tsp Oil 

:- 1/2 tbsp red Chilli powder

:- 1/2 tbsp turmeric powder

For omelet

:- 4 egg 

:- salt to taste

:- 1/4 tbsp red chili powder

:- 1/4 tbsp turmeric powder

:- 1/4 tbsp Oil 

:- 1 tbsp Coriander, chopped ( dhania )

:- for  Garnish 2-3 Coriander spring 

Process

:- In the Kadai heat Oil, Ghee.

:- Add Black Cardamom ( Kaylee ilaichee),  Cinnamon stick ( daalacheenee ), Bay leave ( tej patta ), Cloves ( laung ), Cumin seeds ( jeera ) Saute well.

:- Add Onion ( Pyaar ) and saute till it becomes translucent. Add ginger-garlic ( dark-lahmacun ) paste, turmeric ( Chaldee ) powder, red chili powder ( mirch  ), Coriander Powder, and saute well. Add Kasuri Methi, tomato and saute well 

Tell the masala gets cooked

:- Add 1/4 cup water and let it cooked; add 1 egg yolk boiled, so the gravy gets thicken. Add salt to taste and let it cook.

:- In a pan, add oil, boiled and pricked eggs, red chili powder, turmeric powder, and saute well.

Colour appears, and keep it aside.

:- For omelet, In a mixing bowl, add eggs, Turmeric powder, red chili powder, and salt to taste and mix them well.

:- In another pan, add oil pour the egg mixture, and cook the omelet soft.

:- Garnish with Coriander.

-- serve the gravy in two forms: boiled eggs cut in half and serve hot.

:- One with Omelette cut into half.

Ingredients [ Method 2 ]

:- Boiled eggs and shelled eggs - 6

:- Turmeric powder-1/4 tbsp 

:- Red chilli Powder- 1/4 tbsp 

:- Cumin seeds- 1 tbsp 

:- Green chilli chopped 1-2

:- Onions, fine chopped- 2 medium 

:- Ginger crushed- 1.5 tbsp 

:- garlic crushed- 1.5 tbsp 

Curd/yogurt spices Mix 

:- whisked Curd/yogurt- tbsp 

:- turmeric powder-1/4 tbsp 

:- red chilli Powder- 1 tbsp 

:- Coriander Powder- tbsp

:- Garam Masala Powder- 1/2 tbsp 

:- tomato puree- 5 tbsp

:- Kasuri Methi, roasted and crushed- 1 tbsp

:- salt 1 tbsp 

:- Refined Oil- 3 tbsp 

Process

:- Heat oil in a pan and add Cumin seeds. Once it splutters, add chopped green chilies and saute well.

:- Add the Chopped onion and add 1 tbsp salt to taste. Fry on medium heat for 7-8 minutes till light brown.

:- Now add the crushed ginger and garlic and fry on low heat for 2 minutes.

:- Add the tomato puree and fry on medium to low heat for around 4 minutes with a splash of water. Cook till oil separates.

:- Now lower the heat, add the curd/yogurt- spice mix and saute well. Continue to stir and cook on low heat for around 3 minutes till oil separates.

:- Add 150ml water, mix and cover and cook on low heat for 5 min till the gravy is cooked.

:- Now the add roasted Kasuri Methi and sauteed well.

:- Take the fried egg, make 2 cuts on each and add into the gravy.

:- Add 50ml water and cover and cook on low heat for 3 minutes

:- serve and enjoy