Ingredients

• 4 - hard boiled eggs
• 4 - medium size onions, cut and ground into paste
• 2 tsp - garlic and ginger paste
• 4 - tomatoes, cut and ground to a paste
• 1/2 cup - milk
• 100 g - cottage cheese (paneer) shredded
• Coriander leaves - 1/2 cup
• 1 tsp - garam masala
• 6 tbsp - refined oil
• Salt to taste

How to Make Egg Paneer Curry

• Heat oil in a large pan
• 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)