The ingredient essential for this recipe

Four numbers of hard boiled eggs.

One onion

Half pureed (tomato)

Three to four garlic flakes.

Half an inch of ginger piece.

One to two green chilies.

Sliced coriander leaves of two tablespoon quantity.

Sufficient amount of salt to taste.

Three fourth tablespoon quantity of garam masala.

Ghee, vegetable oil of two to three tablespoon quantity.

Paneer of 250 Gms of quantity or one cup of green peas.

Preparation method

You need to remove the egg shell and place the egg aside. Suppose if you are using panner, just fry into brownish color and place it aside for later purpose.

In a mixer or chopper, prepare a paste, by blending garlic, ginger, onion, and green chilies.

In a kadai, pour some oil and heat it, into it put the garlic-onion pas garlic, ginger and fry it till it gets golden brown in color.

Except the garam masala, then all the spices (salt, coriander, turmeric, & chili powder) should be included and fried for a minute. Include some tomato puree and fry it. Till the oil begins to leave.

Then add a cup of water and cook it until it gets dried.

Now include the green peas or cubes of fried paneer (whatever you use) and the boiled eggs.

Include water of one cup quantity and bring to boil and the flame should be minimized.

Boil for a time period of ten minutes.

The egg curry can be garnished with coriander leaves, egg masala and con be served hot with rice, paartha or roti.