Shahi Egg Curry
Serving - 4
INGREDIENTS
Cashews - 25 grams
Poppy Seeds - 1 tablespoon
Water - 50 milliliters
Boiled Eggs - 4
Oil - 2 teaspoons
Turmeric - 1/4 teaspoon
Butter - 1 tablespoon
Oil - 1 tablespoon
Cloves - 4 pods
Cardamom - 2 pods
Cinnamon Stick - 1
Dry Red Chili - 2
Cumin - 1 teaspoon
Ginger - 1 1/2 tablespoons
Garlic - 1 tablespoon
Onions - 160 grams
Curd - 30 grams
Oil - 2 teaspoons
Tomato Puree - 300 grams
Salt - 1 teaspoon
Turmeric - 1/4 teaspoon
Red Chili - 1/2 teaspoon
Garam Masala - 1/2 teaspoon
Coriander Powder - 1/2 teaspoon
Water - 250 milliliters
Dry Fenugreek Leaves - 2 teaspoons
Fresh Cream - 40 grams
PREPARATION
- In a small bowl, add 25 grams cashews, 1 tablespoon poppy seeds and 50 milliliters water.
- Soak for 2 hours.
- Now, transfer it in a blender and blend it well. Keep aside.
- Prick 4 boiled eggs with a toothpick from all the sides.
- Heat 2 teaspoons oil in a pan, add 1/4 teaspoon turmeric and mix well.
- Now add boiled eggs, Stir and shallow fry on low heat for around 3 minutes till turns golden in color.
- Keep aside.
- In a pan, add 1 tablespoon butter and oil. Mix well.
- Now, add 4 pods cloves, 2 pods cardamom, 1 cinnamon stick, 2 dry red chili, 1 teaspoon cumin and mix again.
- Then, add 1 1/2 tablespoons ginger, 1 tablespoon garlic and stir it well.
- Add, 160 grams onions and stir again until turned golden-brown.
- Transfer it in a blender, add 30 grams curd and blend till no lumps left.
- Heat 2 teaspoons oil in a pan, add 300 grams tomato puree and stir well.
- Now, add blended mixture and stir again.
- Then, add blended cashew paste and mix it well.
- Now, add 1 teaspoon salt, 1/4 teaspoon turmeric, 1/2 teaspoon red chili, 1/2 teaspoon garam masala, 1/2 teaspoon coriander powder and mix again.
- Add 250 milliliters water and stir.
- Now, add 2 teaspoon dry fenugreek leaves, 40 grams fresh cream and mix well.
- Add the fried eggs and mix again.
- Remove the pan from heat.
- Add the shahi egg curry in a serving dish.
- Garnish it with almonds.
- Serve hot.