Follow these steps for perfect results
Eggs
boiled
Green Peas
Paneer
chopped
Onion
finely chopped
Tomatoes
pureed
Ginger Garlic Paste
Green Chillies
Coriander Powder
Turmeric Powder
Red Chilli Powder
Garam Masala Powder
Coriander Leaves
chopped
Prepare all the ingredients for the curry.
Sauté paneer in a teaspoon of oil until lightly browned. Set aside to cool.
Heat remaining oil in a heavy bottom Kadai and add chopped onions and green chilli.
Fry until golden brown.
Add ginger-garlic paste and fry for 2 minutes.
Add the tomato puree and fry until cooked and browned.
Add coriander powder, turmeric powder, and red chilli powder, and mix well.
Add 1.5 cups of warm water along with peas, bring to a boil and simmer for 10-12 minutes.
Add paneer and boiled eggs and simmer for 2-3 minutes.
Add chopped coriander leaves and garam masala, mix well.
Turn off the gas and let it rest for 10 minutes.
Serve with Whole Wheat Lachha Paratha, Grated Beetroot Chilli Paratha, or Tawa Paratha.
Expert advice for the best results
Adjust the amount of red chilli powder to control the spice level.
For a richer gravy, add a tablespoon of cream at the end.
Garnish with fresh coriander leaves for added flavor and presentation.
Everything you need to know before you start
15 minutes
The curry can be made a day in advance and reheated.
Serve hot in a bowl, garnished with coriander leaves and a dollop of cream.
Serve with paratha, roti, or rice.
Complements the spice without overpowering.
Refreshing contrast to the spicy curry
Discover the story behind this recipe
A popular dish in Haryana cuisine, often served at family gatherings and celebrations.
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