Add the garlic and ginger paste, when light brown add the onion paste and tomato paste and cook till the oil separates
Add milk and keep stirring till a thick paste is formed.
Add two cups of water and boil for a while
Add salt to taste
Cut the eggs in half and place these in the curry just before serving
Garnish with garam masala and green coriander leave
Garnish with shredded cottage cheese (paneer)
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.