Eggs in a fragrant, spicy and flavourful sauce. It pairs perfectly with naan, rotis, rice or parathas.
A delicious, simple recipe to include in your weekly menu. Ever so creamy.
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.
Meditating on the Word of God is not the transcendental endeavour which most people associate…
How do you we live Extraordinarily? By building faith through reading His Word and allowing…
Mandisa, a contemporary Christian singer who appeared on “American Idol” and won a Grammy for…
Most people today seem to be living with the thought, "What’s going to go wrong…
The bishop who was attacked at an Australian church earlier this week shared that he is…
Chhena Poda, a cheese dessert from the Indian state of Odisha, is made of well-kneaded…
This website uses cookies.