Punjabi Egg Curry

  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.

 

 

 

 

See also  Peanut Hummus

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