Creamy Egg Curry

Photo: Sunita

Ingredients

6 eggs, boiled and shelled

2 mediums onions paste/puree

2 tablespoons of oil/ghee

1 bay leaf

3 whole black pepper

1 whole red chili(optional)

1/2 teaspoon cumin seeds

1 inch stick of cinnamon

2 cloves

4 Garlic flakes

1 green chili without seed

2 cardamoms

1/2 teaspoon each of turmeric

1 1/2 teaspoons Coriander powder

1/2 teaspoon chili powder(more or less)

Tomato puree of fresh tomato's

2 cups milk or depending on liquid you wish in curry

1 teaspoon garam masala powder

Fresh cilantro, chopped

Salt to taste

Preparation

Make slight vertical incisions on the egg and rub in a pinch of turmeric powder and 1/4 tsp of salt. Heat 1 tbsp of oil in a pan and fry the eggs till nicely browned. (if you don't want to fry eggs its OK to use boiled also)

Remove from heat, slice into halves and keep aside.In the heated oil add the cumin seeds, bay leaf, whole red chili, cinnamon, cardamom .

When the seeds splutter, add the onion paste pureed with green chili and garlic.Cook it till onion becomes little brown in color.

Add tomato puree. Then add turmeric, cumin, chili,salt and coriander powder,stir continuously till oil starts to come up.

Add the milk along with the garam masala powder and simmer, stirring continuously, till the gravy thickens. Add eggs halves to gravy, chopped cilantro and simmer for few minutes.

Garnish with the rest of the chopped coriander