Other ingredients: - Red Chilli powder- 1 tsp - Coriander powder- 1 tsp - Cumin powder- 1/2 tsp - Garam Masala powder- 1/2 tsp (Link to our Garam Masala Recipe: https://youtu.be/1trtejl8hwM) - Kasuri Methi (Dry Fenugreek Leaves)- 1/2 tsp - Salt- 3/4 tsp - Refined oil- 2 tbsp + oil to fry the onions and the eggs
- Boil the eggs, shell and cut them into halves. - Fry the sliced onions until golden in colour. Let then cool and coarse grind in a blender. - Chop the tomatoes and whisk the curd/yogurt till smooth. - Dry roast the fenugreek leaves and crush it with your hand once cooled.
- Heat 2 tbsp oil in a kadai/ pan and add the whole garam masala (spices). Once it splutters, add the ginger garlic paste and fry on low heat for 2 mins. - Now add the chopped tomatoes and 1/2 tsp salt. Cook on medium heat for 2 mins and add the red Chilli powder, Coriander powder and Cumin powder. Mix and cook on low heat for 2-3 mins. - Now switch off heat or keep heat to minimum and add the whisked yogurt. Keep stirring for a minute and then switch the heat back. Keep stirring and cooking on low heat for another 2-3 mins till the yogurt is cooked and oil separates. - Add the crushed fried onions, mix well and cook on low heat for 2 mins till oil separates. - Add the garam masala powder, mix and cook for a minute. Now add 150 ml of water - and simmer for around 2mins. - Add the fried egg halves yellow side down and cook on low heat for 2 mins. - Flip the halves using a spoon and sprinkle and cook for 2 more mins. - Sprinkle the Kasuri Methi powder on top. Mix gently and simmer for around 2 mins till done. - You may add little water and salt for seasoning if required.