Sort ingredients
pinokuo
QR Code
Listen
Pdf
Heat the ghee and oil in a pan. Add in the mustard seeds, cinnamon stick, and cardamom pods. Cook for 30 seconds. Grate and add the white onion with a pinch of salt. Cook and stir for a minute. Then add in the garlic and ginger blocks. Cook and stir until the blocks dissolve and the onions start to caramelise
In the meantime boiled eggs (for 7 minutes). Once done, peel the eggs and then use a piece of the shell to score the eggs all the way around the egg, vertically, 1 cm apart
Once the onions have softened, add the tomato paste
In the meantime, splash, a bit of oil in a separate pan. Adding the eggs and sprinkle over some turmeric, paprika, and salt. Cook and stir until the eggs are lightly fried on the outside. Then turn off the heat
Add in the spices with a splash of water. Cooking and stir for a few minutes or until you can see the oil separate
Add the coconut milk, a large pinch of salt, and a green chilies. Stir and cook for a minute. Then put the lid on and simmer on medium heat for 10 minutes
Once done, remove the lid, and cook for a further minute or two until the sauce stuff to thicken. At this stage, lower the heat, and add in the boiled eggs
Stir, then add a small pinch of salt, fenugreek leaves, and chopped coriander. Stir again, then simmer on low heat for 2-4 minutes