Mughalai peas and egg curry With Step by Step Pictures
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| Prep Time | 15 minutes |
| Servings |
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Ingredients
- Peas : 2 cups (cooked) -
- Egg : 3 nos -
- Onion – 1 no (chopped -
- Onion : ½ of 1 (slices) -
- Tomato : 1 no (chopped) -
- Green chilly : 1 no -
- Ginger(garlic paste : 2 tsp) -
- Cinamon : 1 stick -
- Cardamom : 3 nos -
- Cloves : 3 nos -
- Cumin seeds : 1 tsp -
- Chilli powder : 1 tsp -
- Coriander powder : 1 tsp -
- Turmeric : ½ tsp -
- Cumin powder : 1 tsp -
- Tomato puree : 2 tsp -
- Cream or cashew paste : 2 tsp -
- Kasuri methi : 2 tsp -
- Butter : 2 tsp -
- Salt : as reqd -
Ingredients
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Instructions
- When onion changes color, add tomato chopped and tomato puree.5) Add turmeric, chilli powder, coriander and cumin powder.
- Finally add the cream or cashew paste. Cook for a minute and remove from fire.8) Fry green chilly and kasuri methi in butter and add into the gravy.
- Make slits on egg or cut into half and serve with the curry.
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