Ingredients

• 4 - eggs
• 6 tbsp - milk
• 1/2 - onion - (chopped finely)
• 2 - green chilli - (chopped finely)
• Pepper and salt - to taste
• Oil - for shallow frying
• For Gravy:
• 1 - onion (paste)
• 1/2 tsp - ginger and garlic paste
• 1 - tomato (ground into paste)
• 1/2 tsp - turmeric powder
• 1/2 tsp - chilli powder
• 1/2 tsp - dhania powder
• 1/2 tsp - jeera powder
• 1/4 tsp - garam masala
• 2 tbsp - oil
• 1/2 tsp - whole jeera

How to Make Delicious Egg Pasanda

• To make egg cubes:
• Break 4 eggs into a big bowl. Add the rest of the ingredients (milk, onion, chilli, pepper, and salt), whisk it thoroughly.
• Grease a bowl and pour this mixture into it.
• Heat 2 cups water in the pressure cooker.
• When boiling, place the bowl with the mixture in it. Close pressure cooker and cook for 8 to 10 minutes (without pressure valve).
• Alternatively, use a steamer to set the mixture.
• Cool the egg mixture slightly and use a sharp knife to remove the egg on to another plate.
• Now cut the steamed egg into square cubes.
• Shallow fry the pieces and set aside.
• For Gravy:
• Heat the oil in a kadhai. Add whole jeera, then add onion paste and fry till golden brown.
• Add garlic and ginger paste, sautee some more.
• Add tomato paste, and after sauteing a couple of minutes more, add the rest of the masalas, except the garam masala.
• When oil starts rising on the sides of the pan, pour 2 cups of water. Let it come to a boil.
• Add garam masala.
• Add the cubed eggs in to the gravy, let it come to boil once more.
• Pour out in a serving bowl, garnish with dhania patta.
• Serve hot with chapattis, paranthas etc.