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Add a photoA typical Mughlai Curry flavored with aromatic spices, saffron and dollops of cashew nut paste.
Ingredients
- 4 eggs, hard boiled
- 1 onion, chopped
- 1 tomato, pureed
- 2 tbsp cashew nut paste
- 2 tsp ginger garlic paste
- 1 bay leaf
- 2 - 3 green cardamom, crushed
- Salt, as per taste
- 1 tsp coriander powder
- 2 tsp turmeric powder
- 2 tsp red chili powder
- 1 tsp Garam Masala (see recipe here)
- 2 - 3 strands of saffron soaked in 2 tbsp milk
- Oil, for cooking
Directions
- Boil eggs in salted water until hard boiled. Drain and remove the shell.
- Make small slit in boiled eggs so that gravy can flavor the entire egg. Sprinkle a tsp of red chili and turmeric powder, soaked saffron over boiled eggs roll nicely and set aside.
- To prepare gravy, heat oil in a heavy bottom pan, add bay leaf and cardamom, once aroma of spices is released add onion and saute on low flame until golden brown.
- Add ginger garlic paste and saute nicely. Once oil is separated out of masala add coriander powder, red chili powder, turmeric, saute for another 2 minutes, add little water if spices sticking to the bottom of the pan.
- Mix in tomato puree and let the masala simmer for another 2 - 3 minutes.
- Add cashew nut paste and garam masala. Saute for 5 minutes or until gravy thickens.
- Now add the eggs, mix gently in gravy, bring gravy to a boil once, reduce heat and simmer for another 10 minutes.
- Serve hot garnished with fresh coriander leaves and green chili.
- Note:
- To make cashew nut paste, soak cashews in warm water for 1 - 2 hours. Grind to smooth paste using the same water.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 43g | |
| Recipe makes 4 servings | |
| Calories 26 | |
| Calories from Fat 5 | 19% |
| Total Fat 0.62g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Potassium 142mg | 4% |
| Total Carbs 5.54g | 1% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.6g | 1% |
| Protein 0.83g | 1% |
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