Try something new with this aromatic, tomato-based curry packed with boiled eggs and served with basmati rice. You can Anticipate this to be just Yummy and Fingerlicious.


Egg – 4 boiled
Onion – 1 large puree
Onion – 1 small chopped
Tomato – 2 puree
Mustard Oil – 2 Tbsp
Bay leaf – 1
Ginger Garlic Paste – 1 Tbsp
Coriander Powder – 1 Tbsp
Garam Masala – 1 tsp
Red Chilli Powder – 1/2 tsp
Kashmiri Red Chilli Powder – 1/2 tsp
Salt to taste
Coriander Leaves – chopped


Preparation Method:

  1.  Peel the boiled eggs and prick them with fork. Heat the oil in a Pan and saute till golden brown. Take it out and keep aside.
  2. In the same pan add bay leaves. Add chopped onion. Saute till onions are light golden brown. Add ginger garlic paste and onion paste.
  3. Cook till onion becomes golden brown. Mix all the dry spices in 1 tbsp of water and add to the onion.
  4. Mix well and cook for 1 minute and add tomato puree. Mix well. Cover the lid and cook until masala cooks well, and oil gets separated.
  5. Add 1 cup of water and cook until the gravy thickens.
  6. Add boiled eggs and cook for 2 more minutes.
  7. Garnish with coriander leaves and serve hot with scallion paratha or just plain basmati rice.