- 6 Eggs (hard boiled)
- 1 cup green peas or 1 big potato boiled, cut into big chunks
- 1 medium onion sliced
- ¼ cup fresh yogurt
- 3-4 pods of garlic
- ½ inch piece of ginger
- 1-2 green chilies
- 5 cashew nuts
- 1 tbsp chopped coriander leaves
- Salt To Taste
- 1 brown cardamom
- 1 bay leaf
- 1 tsp Red chili powder
- ½ tsp turmeric powder
- 1 tbsp coriander powder
- 1 tsp garam masala
- 5-6 tbsp vegetable oil / ghee
- Remove the shell of boiled eggs and keep aside.
- Make a paste of onion, garlic, ginger, green chilies and cashew nuts in a grinder mixer.
- Heat oil in a non-stick pan, add bay leaf and brown cardamom and fry till they change color. Now add onion-garlic paste, and fry until golden brown.
- Add all the spices (salt, turmeric, coriander and chili powder) except garam masala and fry for a minute. Now add yogurt and fry until masala starts leaving oil.
- Add boiled eggs and the green peas or boiled potato chunks (whichever using).
- Add 2 cup of water and bring to boil. After a minute reduce the flame and simmer for 8-10 minutes till you get gravy consistency of your choice. Mix in garam masala before serving in a dish.
- Garnish egg curry with cilantro leaves.
- Serve hot with paratha, roti or rice.
Do You Know?
Eggs are one of the most complete, naturally produced foods containing many essential nutrients for a balanced diet for adults and children alike. Eggs are an excellent source of protein, which is one of the cheapest available proteins. They are rich in vitamins A, D, E, B12 and niacin - and minerals - calcium, zinc and iron.