non-veg
⏳ Prep Time: 30 minute
25 May 2020
369 kcal
21 gm
15 gm
25 gm
3 boiled eggs
15 g roasted Besan
10 g ghee
50 g chopped onion
50 g Tomato puree
1tsp dhaniya powder
1/2tsp red chilli powder
1/2 tsp garam masala powder
1/2 tsp kasuri methi leaves
1 finely chopped green chili
6-7 finely chopped garlic
1 small piece finely chopped ginger
Finely chopped Coriander leaves
Boil eggs, remove the skin and put some cuts on the egg.
Take a pan and add ghee, once the ghee is hot add chopped onion. Saute them till get translucent.
Add chopped ginger, garlic, green chillies and fry for minutes.
Now add dhaniya powder, red chilli powder and a splash of water and fry them for - minutes.
Next add roasted Besan and fry it for minutes.
Next add tomato puree and salt to taste. Fry this till the oil separates.
Now add cup hot water and allow it to boil.
Once the curry starts boiling add eggs and cook everything well for minutes on low flame.
Now add garam masala, kasuri methi and mix well.
Cook it for another minutes.
Add corriander leaves to garnish.
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