Hard boiled eggs - 8 nos (Shell the eggs and make little slits around it with a butter knife)
Onions - medium - 2 nos
Tomato puree - from 4 tomatoes
Ginger paste - .5tsp
Garlic paste - .5 tsp
Fennel seeds - 1 tsp
Cinnamon - 1/2 inch stick
Cloves - 5 nos
Cardamom - 3 - 4 nos
Turmeric powder - .5 tsp
Red chilly powder - 1 tsp
Salt - As reqd
Heavy whipping cream (can be substituted with whole milk)
Oil - 2 - 3 tbsp
Coriander leaves (Cilantro)
Instructions
Grind the fennel seeds, cinnamon, cloves and cardamom to a powder.
Heat oil in a pan or a kadai for 2 mins. Add onions and fry, till
golden. Add the turmeric powder, chilly powder, salt and ground spice
mixture and mix well and fry for 2 mins.
Add ginger and garlic paste and fry. Add the tomato puree and fry, till
the excess water evaporates.
Add the eggs to this and coat them well with the masala. Cover the
vessel for a minute. Add 1 cup water to it and let it boil. Check for
salt and add more, if reqd.
Add the heavy whipping cream to this and stir it.
Heat it well, but do not let it boil after adding the whipping cream.
Garnish with coriander leaves.
Serving
Suggestions
Serve with rotis or steamed rice.
Originally Submitted
10/9/2011
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