Ingredients

The following ingredients have 4 Servings
  • 4-5 Hard boiled eggs
  • 4 tbsp Vegetable oil
  • 3 tbsp Ghee
  • 3-4 Clove
  • 2 Cardamom
  • 5-6 Black peppercorn
  • 1 cup Onion (Chopped)
  • 1 tsp Ginger (/ Chopped)
  • 5-6 cloves Garlic (Chopped)
  • 1/2 cup Tomato (Chopped)
  • 10-12 Almond (Soaked and blanched)
  • 1/2 cup Yogurt
  • 1 tsp Maida
  • 1 tsp Coriander powder
  • 1 tsp Kashmiri red chilli powder
  • Salt to taste
  • 1/2 tsp Garam masala powder
  • 10-12 strands Saffron (Soaked in 1 tbsp milk)
  • 3-4 drops Kewra essence

Instruction

  • Heat vegetable oil in a pan.
  • Make slits in eggs and once the oil is hot, fry them until golden brown from all the sides.
  • Remove from oil and keep aside.
  • Add ghee in the same pan and heat.
  • Add cloves, cardamom and black cardamom and fry for a few seconds.
  • Now add onion, ginger and garlic and fry for 4-5 minutes until onions turn slightly golden in color.
  • Add tomatoes and cook for another 3-4 minutes.
  • Remove the pan from heat and let the masala cool.
  • Blend the masala along with almonds and some water to make a smooth paste.
  • Transfer the paste in the same pan.
  • Whisk yogurt with maida and add it in the pan.
  • Cook for a minute.
  • Add coriander powder, red chilli powder, salt, garam masala powder and a cup of water and cook on heat for 5-6 minutes.
  • Add saffron, kewra essence and egg in the pan and cook for a minute.
  • Now add more water if required and bring the curry to a boil.
  • Garnish with fresh coriander and golden fried onions.
  • Serve hot with Naan or Phulke.