In this recipe eggs are cooked in a paste of onion and tomatoes, masalas are added and finally simmered and cooked in coconut milk and cashew paste.

Eggs have lot of nutritional benefits and are super health foods. They are consumed all over the world and is a rich source of protein. Eggs can be prepared in many ways, they are poached, fried, scrambled or boiled. The whites are rich sources of selenium, Vitamin D, B6, B 12 , B2 and minerals such as zinc, iron and copper.

INGREDIENTS

  • Boiled eggs 3
  • Onion 1
  • Tomatoes 2
  • Garlic ginger paste 1 tsp
  • Garam masala powder 1/2 tsp
  • Cumin powder 1/2 tsp
  • Coriander powder 1 tbsp
  • Chilli powder 1 tsp or as per taste
  • Coconut milk 1/4 cup
  • Cashews paste 1 tbsp
  • Coriander leaves a handful
  • Butter/ghee/oil 1-2 tsp
  • Salt as per taste

METHOD

In a blender add chopped onion and tomatoes. Make a fine paste.

Heat a kadai/ deep pan and add the ground paste. Cook till it reduces almost completely.

Add garlic ginger paste, turmeric powder, chilli powder, coriander powder and saute it nicely for two three minutes on low heat. Make sure it doesn’t burn. Add butter/ghee/oil.

Add the boiled eggs and nicely coat the masalas.

Add coconut milk and cashew paste , mix everything well. Add water accordingly to what ever consistency you want. Let it come to a boil. Cook for 2-3 minutes on low heat. Turn off heat

Garnish with chopped coriander leaves. Serve hot with any Indian flat breads/rice/bread.

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