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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From the Thursday magazine, this recipe was submitted by Apan Goswami to the 'What's Cooking' column. Ingredients:
6 eggs |
1/2 pint milk |
2 medium onions |
1 inch ginger |
4 green chilies |
2 tablespoons ghee or 2 tablespoons oil |
salt |
1/2 teaspoon garam masala |
fresh coriander leaves, washed,drained and chopped,to garnish |
Directions:
1. Grind the onions, ginger and chillies to form a paste.
2. This is the'masala paste'.
3. Hard boil the eggs.
4. Peel the eggs.
5. Cut the eggs into equal halves.
6. Heat ghee/oil in a small skillet.
7. Fry the masala paste for 4-5 minutes till the onions turn golden brown.
8. Carefully place the halved eggs in the prepared masala.
9. Fry for 2 minutes on low flame.
10. Add milk.
11. Mix well.
12. Increase flame to high.
13. Let the curry boil for a few minutes.
14. Add salt.
15. Reduce flame to a simmer.
16. Allow the gravy (curry) to thicken.
17. Once this happens, sprinkle garam masala on it.
18. When cooked, garnish with corriander leaves.
19. Serve hot with parathas or tandoori rotis (recipes posted separately).
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