Follow these steps for perfect results
Eggs
hard boiled
Tomato Puree
homemade
Onions
finely chopped
Garlic
Ginger
Bay Leaf
Turmeric Powder
Red Chilli Powder
Garam Masala Powder
Kasuri Methi
dried
Cashew Nuts
ground into paste
Olive Oil
for cooking
Salt
to taste
Prep all ingredients: hard boil eggs, make tomato puree, chop onions, and prepare ginger-garlic paste.
Pound ginger and garlic into a coarse mixture using a pestle and mortar.
Heat olive oil in a pan.
Add onions and ginger-garlic paste and sauté until onions soften, being careful not to caramelize.
Add tomato puree, bay leaf, turmeric powder, red chili powder, and garam masala powder.
Stir in cashew nut paste and boiled eggs.
Cover the pan and simmer for 5-10 minutes until the masalas come together.
Stir in kasuri methi and serve.
Expert advice for the best results
For a spicier curry, increase the amount of red chili powder.
Garnish with fresh coriander leaves for added flavor and visual appeal.
Adjust the amount of salt to your liking.
Everything you need to know before you start
15 mins
Can be made a day ahead and refrigerated.
Serve in a bowl garnished with fresh coriander and a dollop of cream.
Serve with rice, naan, or roti.
Accompany with a side of raita.
Pairs well with the spices and richness of the curry.
Cuts through the creaminess and complements the spice.
Discover the story behind this recipe
A popular dish often served during special occasions and celebrations.
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