Ingredients

• Boiled eggs - 6
• Onion - 1
• Tomatoes - 2
• Garlic paste - 1/2 tsp
• Green chilli - 1
• Tomato puree - 1 tbsp
• Cream - 1/4 cup
• Sugar - 1/2 tsp
• Red chilli powder - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Garam masala powder - 1 pinch
• Green cardamom - 1 or 2
• Chopped fresh coriander - few leaves
• Ghee - 4 tbsp
• Salt to taste

How to Make Gheewala Egg Curry

• Slice onions, chop tomatoes and chillies.
• Heat oil in a pan, add the onion and saute till they are golden brown in colour and keep aside.
• Grind to a paste chopped tomatoes, green chillies and fried onion in a mixer grinder.
• In the leftover ghee in the pan, add cardamom and the paste
• Add all the dry spices and tomato puree, except salt
• Fry it, till the oil separates
• When it leaves oil, add salt and cream.
• Stir it and add some water.
• When it starts boiling, add eggs cut in halves.
• Cook it for 10 minutes on medium heat.
• Transfer the curry in the serving dish.
• Garnish it with fresh coriander.