A delicious, simple recipe to include in your weekly lockdown menu. Or even afterwards.
Boil 4 eggs, cut them into halves and set aside.
Heat 2 tbs oil in a pot. Add 2 bay leaves, 3 cardamom pods, 3 cloves and 1 inch cinnamon stick.
Add 1 tbs ginger garlic paste. Sauté. Add 2 large chopped tomatoes, salt and stir well. Then keep on low flame, closed with a lid on for 2 mins, until the tomatoes soften.
Add 1/2 tsp turmeric powder, 1 tsp chilli powder, 1 tbs coriander powder and 1/2 tsp powdered cumin and sauté well. Add 2 tbs whisked yoghurt or fresh cream. Stir until the oil runs clear.
In a separate pan, fry 2 large onions. Crush this into a coarse paste.
Add the onion paste to the cooking pot. Stir well. Add 1 tsp garam masala powder. Add one cup warm water. Stir well and simmer the curry for a minute.
Add the cut up eggs. Add some crushed kasuri methi (dried fenugreek leaves)
Garnish with fresh cilantro (coriander leaves) and serve hot with chappatis or rotis.
By Christ & Co.