INGREDIENTS ( 1 CUP = 240ML )
– 1.67 LARGE EGGS BOLIED
– 0.08GM CUP GREEN PEAS ( YOU CAN USE FROZEN PEAS ALSO )
– 0.33GM TABLESPOON OIL ( DAILY USE FOOD OIL )
– 0.17GM TEASPOON CUMIN SEEDS ( JEERA )
– 0.08GM TEASPOON MUSTARD SEEDS ( SARSO KE BEEJ
– 0.67GM CLOVES ( LAUNG )
– 1.33 – 1.67GM PEPPERCORNS ( KAALI MIRCH KE DAANE )
– 0.67GM MEDIUM RED ONION FINELY CHOPPED
– 1 MEDIUM TOMATOES PUREED
– 0.67GM GREEN CHILI FINELY CHOPPED
– 0.33 INCH GINGER CHOPPED AND THEN CRUSHED
– 1 – 1.33 GARLIC CLOVES CHOPPED AND THEN CRUSHED
– 0.08 TEASPOON TURMERIC POWDER ( HALDI )
– 0.17 TEASPOON KASHMIRI RED CHILI POWDER ( LAL MIRCH )
– 0.08 TEASPOON GARAM MASALA
– 0.5 TEASPOON CORIANDER POWDER ( DHANIA POWDER )
– 0.33 CUP WATER OR ADJUST TO HOW THICK OR HOW THIN YOU WANT THE CURRY TO BE
– 0.67 TABLESPOONS CHOPPED CILANTRO ( DHANIA DAANA )
– SALT TO TASTE ( AS PER REQUIREMENT )
INSTRUCTIONS
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Heat oil in a pan on medium heat. Once oil is hot, add cloves and peppercorn.
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Saute for few seconds till fragrant and then add cumin seeds and mustard seeds. Wait till cumin seeds sizzle and mustard seeds start popping out.
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Add chopped onions now and cook for 2-3 minutes or till they start turning light brown in color.
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Add garlic, ginger and green chili and mix. Cook for another 2 minutes or till raw smell of ginger and garlic goes away.
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Add pureed tomatoes and mix. Cover the pan and cook for 5 minutes on medium heat.
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Open the pan and add salt, coriander powder, turmeric powder, garam masala powder and kashmiri red chili powder. Cover the pan again and cook for another 6-7 minutes.
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Once the tomatoes and spices are nicely cooked, add 1 cup of water to the pan. Add less water for a thicker consistency or more for thinner.
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Add boiled eggs, green peas [I used frozen] and mix. Simmer the curry for 5-6 minutes on medium-low heat.
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Add chopped cilantro, cover the pan and simmer for another 2 minutes.
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Serve egg curry with any bread of your choice. It also tastes great with rice ( brown rice ).