Punjabi Egg Curry

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  6 eggs, hard-boiled and peeled

v  2 tablespoons ghee or oil

v  1 onion, diced

v  1 bay leaf

v  1 Serrano pepper or inexperienced chili, (extra in case you prefer it spicy), minced

v  1-inch knob ginger, minced

v  3 cloves garlic, minced

v  2 teaspoons coriander powder

v  1 teaspoon salt

v  1 teaspoon cumin powder

v  1 teaspoon paprika

v  1 teaspoon garam masala

v  ½ teaspoon turmeric powder

v  ¼ teaspoon purple chili powder or cayenne, to style

v  4 medium tomatoes, chopped (or 1 ½ cans of diced tomatoes)

v  ½ cup water

D    Instructions:

Warmth the oil on the pan and put onions. 

2.       When the onion browns, add ginger and garlic. Stir-fry for a minute.

3.       Add the spices all on the similar time, stir, then add the tomatoes and simmer for 5-6 minutes.

4.       Add ½ cup water, cowl the pan and prepare dinner till the tomatoes break down (5-10 minutes).

5.       Add the eggs and blend effectively. You may at all times sprinkle slightly paprika on high of the eggs so as to add extra coloration to them if wanted.

 

 

 

 

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