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aachi pepper powder
1/4 Teaspoon
Curry Leaves
1 Sprig
Eastern Garam Masala
1 Teaspoon
Catch Red Chilli Powder
1/2 Teaspoon
Dabur Hommade Tomato Puree
1 Cup
Tata Salt
1 Pinch
Green Chillies Sliced
1 Number
Onion Thin Sliced
1 1/2 Cup
Dabur Hommade Ginger Garlic Paste
3/4 Tablespoon
Agro Fresh Cumin Jeera
1/2 Teaspoon
Gold Winner Sunflower Oil
2 Tablespoon
4 Number

Preperation steps

  1. Add eggs at room temperature to a pot along with water enough to immerse them. Bring them to a rolling boil on a medium flame. When the shells look cracked, switch off the stove.

  2. After 10 minutes, remove the shells and discard. Shell the eggs under running water if you are using first born eggs. Make 2 light incisions with a knife on the eggs and keep them aside.

  3. Add onions and sprinkle salt. Fry until they turn golden or transparent. Time to add tomato puree or tomatoes and fry till they turn mushy.

  4. Sprinkle red chili powder or garam masala and fry for 3 to 5 minutes till the mixture smells good.

  5. Add boiled eggs and fry for 2 to 3 minutes. Pour little water and cook till the gravy thickens. serve with rice or roti.

  6. Cool the onion tomato mixture after step 3. Add it to a blender jar and blend to a smooth paste with little water.

  7. Add half tbsp. oil to the same pan, add eggs and fry for 2 to 3 minutes. If you like spices, you can add your favorite whole spices like cardamom, 2 cloves, small cinnamon stick, shahi jeera and bay leaf. Fry them for a minute. Spices have not been mentioned in the ingredient list since they are optional.

  8. Add the ground paste and fresh curryleaves/mint leaves/kasuri methi. you can skip adding the curryleaves if using dry spices at the earlier step. Fry for 2 minutes. Add water as needed and stir well.

  9. Bring it to a boil, cover and simmer until it thickens. Switch off the stove.

  10. Garnish with coriander leaves.

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