This is my award winning dish in IHM Community in RC-11. Hope you all will like it.
Ingredients:
- Eggs -- 6 (boiled)
- Potato - 1 big (boiled)
- Onion -- 1 big (3/4 chopped for gravy and 1/4 sliced for garnishing)
- Tomato -- 1 (chopped)
- Ginger-Garlic Paste -- 1 tsp
- Cumin seeds -- 1/2 tsp
- Mustard seeds -- 1 tsp
- Chili Powder -- 1/2 tsp
- Coriander Powder -- 1 tsp
- Cumin powder-- 1 tsp
- Fenugreek Leaves (kasoori methi) -- 1/2 tsp
- Turmeric - 1/4 tsp
- Cinnamon - 1/2 inch
- Cardamoms -- 4
- Cloves -- 3
- Bay leaf -- 1
- Cooking Oil -- 3 tbsp
- Salt to taste
- Coriander leaves - 2 tbsp (chopped) for garnishing
- Boil the eggs with enough water in a pressure cooker. Then remove their covers and fry it with some oil in pan till they become golden.
- Boil the potato and remove its skin. Cut into small cubes.
- Heat the oil in a pan and add the bay leaf, cinnamon, cardamom, cloves. Then add some cumin seeds and mustard seeds.
- Now, sauté the chopped onions in the oil till they are golden brown. Then add the ginger- garlic paste. Then add the turmeric, salt, cumin powder, coriander powder, and Chili powder
- Then add the tomatoes and fry till the oil separates and leaves the side of the pan for a few minutes.
- Add a little water for making the gravy and let it boil.
- Now add the potatoes and eggs . Mix them well such that they will be coated with the gravy.
- Finally the time to add the kasoori methi for a final stir.
- Garnish with coriander leaves and onions.
- Serve hot with rice/Naan/phulkas.
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