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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Quails eggs - 10 nos
- Potatoes(peeled and cubed) - 2 nos
- Mustard seeds - 1/2 tsp
- Onions(finely chopped) - 2 nos
- Tomatoes(chopped) - 400 g
- Ginger(garlic paste - 1 tbsp) -
- Green chillies(slit) - 2 nos
- Egg masala - 1 tbsp
- Garam masala - 1/2 tsp
- Chilly powder - 1 tsp
- Coriander powder - 1 tsp
- Cumin seeds(Jeerakam) - 1 tsp
- Turmeric powder - 1/2 tsp
- Coriander leaves(finely chopped) - 2 springs
- Oil(As reqd) -
- Salt(As reqd) -
Ingredients
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Instructions
- Heat oil in a vessel and splutter mustard seeds.
- Add the onions, ginger-garlic paste and green chillies. Saute for 5 minutes.
- Then add in chilly powder, cumin seeds, garam masala, coriander powder, egg masala, turmeric powder and salt. Saute for 2 minutes.
- Toss in the tomatoes and potatoes. SautT it for 5 minutes on low flame.
- Toss in the cooked quail¦s eggs and allow it to simmer for 2 minutes on low flame. Add water if required.
- Garnish with coriander leaves.
- Quails egg curry is ready. Serve hot with naan, bread etc.
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