Chopped coriander leaves 2 teaspoons ( for gurnishing )
Chopped coriander leaves - 2 teaspoons
Instructions
Boil the egg, remove the shell and keep it aside.Remove the skin of the potatoes and cut into cubes.
In a pan take some oil, once hot, deep fry the potatoes till it turns into golden brown in colour.In the same oil fry the eggs a little bit.
Take the cashew nuts & keep it into the water for 10 minutes.Take the onion and cut it.Take a pan, add oil, once heated, fry the onions till they become light brown in colour.
In a mixer add fried onion, cashew nuts and 1 tablespoon curd. Make a smooth paste.
In a bowl, add rest of the curd, coriander powder, cumin powder, red chili powder and turmeric powder. Mix them properly.
In a deep neck pan, add ghee or refined oil.Now add black peppercorns, cloves, cinnamon stick, green cardamom, black cardamom and star anise.
As soon as the aroma of the spices comes, add the ginger garlic paste.
Cook for 1 minute, then add the mixture of curd, coriander powder, cumin powder, turmeric powder & red chili powder. Cook till oil leaves sides
At this stage add the onion, curd and cashew nut paste.Mix it very well & cook for 3 to 4 minutes.
Now add the nutmeg and mace powder.Now add 1/2 cup of water and let it boil.At this stage add salt, eggs and potatoes.Mix well.
Cook for 2-3 mins.After that switch off the flame, sprinkle some kewara water, chopped coriander and serve it hot with rice, roti or paratha.
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Boil the egg, remove the shell and keep it aside.Remove the skin of the potatoes and cut into cubes.
In a pan take some oil, once hot, deep fry the potatoes till it turns into golden brown in colour.In the same oil fry the eggs a little bit.
Take the cashew nuts & keep it into the water for 10 minutes.Take the onion and cut it.Take a pan, add oil, once heated, fry the onions till they become light brown in colour.
In a mixer add fried onion, cashew nuts and 1 tablespoon curd. Make a smooth paste.
In a bowl, add rest of the curd, coriander powder, cumin powder, red chili powder and turmeric powder. Mix them properly.
In a deep neck pan, add ghee or refined oil.Now add black peppercorns, cloves, cinnamon stick, green cardamom, black cardamom and star anise.
As soon as the aroma of the spices comes, add the ginger garlic paste.
Cook for 1 minute, then add the mixture of curd, coriander powder, cumin powder, turmeric powder & red chili powder. Cook till oil leaves sides
At this stage add the onion, curd and cashew nut paste.Mix it very well & cook for 3 to 4 minutes.
Now add the nutmeg and mace powder.Now add 1/2 cup of water and let it boil.At this stage add salt, eggs and potatoes.Mix well.
Cook for 2-3 mins.After that switch off the flame, sprinkle some kewara water, chopped coriander and serve it hot with rice, roti or paratha.
INGREDIENTS
SERVING: 2
Eggs 2
Potatoes 1 (big)
Onion 2 (medium)
Ginger garlic paste 1 tablespoon
Curd 1/2 cup
Cashew nuts 8 to 10
Coriander powder 1 teaspoon
Cumin powder 1 teaspoon
Red chilli powder 2 teaspoon
Turmeric powder 1/2 teaspoon
Mace / javetri powder 1/8 teaspoon
Nutmeg / jaifal powder 1/8 teaspoon
Black peppercorns 6 to 8
Star anise 1
Cloves 4
Cinnamon stick 2
Green cardamom / choti elaichi 4
Black cardamom / badi elaichi 1
Kewra water 1 teaspoon
Ghee / refined oil 2 to 3 tablespoons
Salt to taste
Chopped coriander leaves 2 teaspoons ( for gurnishing )
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