Serves 1
Directions
- 1Add 2 small tomatoes, a bunch of coriander leaves, and green chillies to a blender.
- 2Blend the ingredients into a paste and keep it aside.
- 3In a kadai, add oil, curry leaves, and 1 finely chopped onion.
- 4Sauté until the onion is translucent.
- 5Add ginger garlic paste and the prepared green paste to the kadai.
- 6Add Kashmiri chilli powder, turmeric powder, pepper, coriander powder, cumin powder, garam masala powder, and salt.
- 7Mix well until the spices are thoroughly combined with the mixture.
- 8Add 1/2 cup of beaten yogurt to the mixture.
- 9Mix the yogurt into the gravy.
- 10Add 1/2 cup of water to the gravy.
- 11Add the thinly sliced boiled eggs to the gravy.
- 12Garnish with kasuri methi and lots of finely chopped coriander leaves.
Ingredients
- 2 small tomatoes
- 1 bunch coriander leaves
- green chillies
- oil
- curry leaves
- 1 finely chopped onion
- ginger garlic paste
- Kashmiri chilli powder
- turmeric powder
- pepper
- coriander powder
- cumin powder
- garam masala powder
- salt
- 0.5 cup beaten yoghurt
- 0.5 cup water
- thinly sliced boiled eggs
- kasuri methi
- finely chopped coriander leaves
Equipment
blenderkadai
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