INGREDIENTS:
- 5 boiled eggs
- 2 tbsp Turmeric ghee butter
- 2 onions finely chopped
- 3-4 medium tomatoes finely chopped
- 1 tsp ginger garlic paste
- 1 green chilli (optional)
- 1 small bay leaf
- 1" cinnamon piece
- 1 tsp cumin
- 2 green cardamoms (optional)
- 1 tsp red chilli powder
- 1 tsp garam masala
- 1 tsp coriander powder
- 1 tsp fenugreek leaves (optional)
- 3 tbsp cream (optional)
- 1 tsp turmeric powder (if using any other Super Ghee)
- Salt as needed
INSTRUCTIONS:
- Heat 1 tbsp ghee butter oil in a nonstick pan & saute the eggs until golden. Remove the eggs to a plate.
- Add another tbsp ghee butter oil in a cooking pot. Sauté cumin, bay leaf, cinnamon and cardamoms for a minute.
- Next add & fry the onion & chilli until golden. Add ginger garlic paste and sauté until the raw smell goes off.
- Then add tomatoes and sauté well until the mixture turns mushy.
- Next add chilli powder, garam masala, coriander powder and salt.
- Cook until the mixture leaves the sides of the pan. Pour water just as needed to make a gravy.
- Cook until the curry thickens and oil begins to separate. Check the salt and adjust if needed.
- Add the eggs, fenugreek leaves if using. Add cream and cover it for 2 to 3 mins until the curry turns thick.
- Serve egg curry with naan or plain rice.