Ingredients

• 4 - Egg (boiled and peeled)
• 2 - Potato ( boiled, peeled and cut into half)
• Oil
• Tadka ingredients:
• 1/2 tsp - Jeera
• 2 - Tej patta (Bay leaves)
• 2 - Dried red chilly
• Whole Garam masala:
• 4 - Cloves
• 1 - Bari elaichi
• 2 - Small elaichi
• 1 inch thin strip - Daalchini (cinnamon )
• 2 - Onion, medium size (thinly chopped lengthwise)
• 1 tbsp - Ginger Garlic paste
• Powdered masala:
• 1/2 tsp - Haldi powder
• 1 tsp - Jeera powder
• 1 tsp - Dhania powder
• 1 tsp - Red Chilli powder
• 1 tsp - Garam masala powder
• 1 tsp - Tandoori masala powder (optional)
• Salt - to taste
• 1 tbsp - Desi ghee
• Water
• 1 bunch - Dhania patta (coriander leaves) chopped

How to Make Egg Curry with Tadka

• Make a small shallow cross at the tip of the egg using a knife.
• Heat oil in the karaahi.
• When oil is hot, put egg to it and fry for 5 minutes on medium heat or till the egg starts to turn reddish.
• Drain off the eggs from oil.
• Now add the potatoes, deep fry it till reddish.
• Take off the flame when done.
• Heat rest of the oil, put tadka ingredients and whole garam masala to it.
• When the jeera begins to splutter, add onion and saute for sometime over medium flame till onion gets transparent and pinkish.
• Then add ginger-garlic paste and saute for 2 minutes.
• Then add all the powdered masalas and salt.
• Saute everything for 2 minutes.
• Cover the vessel for 2 minutes and cook on a medium flame.
• Uncover the lid, add the fried egg, potatoes, desi ghee and 1/2 litre boiling water.
• Pressure-cook the subzi for 1 minute after the first whistle.
• Open the pressure cooker when it is cooled.
• Garnish with coriander leaves and serve with hot pooris or steaming rice.