First, add eggs in a pressure cooker and fill enough water with some salt in it. After one whistle, turn off the flame and let the steam release on its own. When the steam is released, remove the water and peel the boiled eggs in a bowl. After that, put a pot on medium flame and heat oil in it with a little salt in it. This is done to remove the pungency of mustard oil. When the oil is hot enough, shallow fry the eggs in it until a little brown in colour. When the eggs are fried, add them to a plate lined with a kitchen towel. This would soak the extra oil in them. Now, in the same oil, add cumin seeds along with asafoetida in the cooking pot and let them crackle. Then, add cloves along with black cardamom in the pot and cook for a few seconds. Afterwards, add ginger-garlic in it along with onions, and cook until the raw smell goes away. Once the onion is pink, add chopped tomatoes, green chillies and tomato puree in it. Stir well and cook for 2 minutes. Now, finally add all the spices – salt, turmeric, red chilli powder, coriander powder and a little garam masala powder. Mix well all the ingredients and cook for 7-8 minutes on low flame. When the gravy is cooked, add water to it as per the desired consistency and mix well. Bring it to a boil 2-3 times and then add the fried eggs to it. Cook the egg curry for about 5-7 minutes. When done, turn off the flame and sprinkle some methi leaves on it along with lemon juice and the remaining garam masala powder. Stir once again and garnish with fresh coriander leaves. The piping hot Egg curry is ready to eat, enjoy with some steamed rice.
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