Mughlai Egg Curry

Ingredients:

1. Boiled Eggs -3
2. Onion(chopped) -2
3. Green chilly – 3
4. Ginger-garlic paste – 2tbsp
5. Tomato(chopped) – 2
6. Coconut milk – 1 cup
7. Curd – 2tsp
8. Milk – 1/4 cup
9. Jeera powder – 1/4 tsp
10. Kashmiri chilly powder – 1 tsp
11. Turmeric powder -1/4 tsp
12. Coriander powder – 1 1/2tsp
13. Garam Masala powder – 2tsp
14. Cashewnuts – 6
15. Almonds – 8
16. Ghee -4tsp
17. Salt

Preparation:

1. Soak almonds and cashew nuts in warm water for sometime.(peel off almond skin before grinding)
2. Grind almond,cashew,chopped onions,ginger-garlic paste,and greechilly into a fine paste.
3. Heat ghee in a pan.Add the masala paste to it and saute well..Add milk little by little in quantity and stir well till oil seperates.
4. Add jeera powder,chilly powder,coriander powder,garam masala powder,chopped tomatoes,curd,salt and stir well.
5. Once it gets dry, add coconut milk and boil for 1-2 mins.
6. Add boiled eggs to it and mix.Garnish with coriander leaves.
7. Serve warm with roti or rice.