Eggs – 12
Oil –2 tbsp
Cumin/ Jeera – ½ tsp
Onion – 2 big yellow onions [red ones make the gravy darker], Chopped
Ginger – 1’’ chopped
Garlic – 3 cloves chopped
Green Chilies – 3-4or add 2 more if u prefer spicy chopped
Tomatoes – 2 big deep red colour but should not be sour chopped
Chili powder – ½ tsp spicy
Chili powder – ½ tsp Kashmiri
Turmeric/Haldi powder – ½ tsp
Cumin/Jeera powder – 1 tsp
Coriander leaves – 2 -3 stalks [ adding more will change color of dish] Coriander seeds – 1 ½ tsp
Cloves – 5-6
Cardamom powder – ¼ tsp
Peppercorns – 10-12
Cashew nuts – 2-3 tbsp
Milk – ½ cup to soak and more to thin the gravy
Cream – 1-2 tbsp
Salt to taste
Boil eggs. Shell it. Make slits all over and keep aside.
Soak cashew in milk for 15 mins and grind to a fine paste and keep aside.
Dry grind the coriander seeds, cloves, cardamom and pepper corns. Keep aside.
Heat oil, add jeera seeds, chopped onions fry a little. Add chopped garlic and ginger along with green Chilies, tomato. Fry again. Add haldi powder, Chili powder salt and jeera powder. Add the coriander leaves.
Let it cook till its soft and mushy. Set aside to cool.
Now blend the onion/tomato mixture into a smooth puree and return to saucepan….add the dry ground powders. Mix.
Add the cashew paste. Mix. Add more MILK if needed to thin down the masala sauce…..Now add the eggs to the gravy and give it one boil. Add salt to taste. Add a little heavy cream in the end for richer flavour.
Enjoy with hot Roti.
– Recipe by Uma Prem Kumar, Compiled by Mona Malik