Ingredients

• 1 kg - Tomatoes, chopped medium size
• 5- 6 - Eggs
• 1 tbsp - Mustard oil
• 1 tsp - Cumin seeds, Salt, Turmeric, Garam Masala, Black Pepper each
• 1.5 tsp - Red Chilli powder
• 2-3 - Green Chillies, chopped small
• 7-8 garlic pods, crushed and minced

How to Make Kashmiri Egg Curry

• Hard boil the eggs with a pinch of salt in water.
• Salt prevents eggs from cracking and make them easy to peel off.
• Heat oil in a pan.
• Add cumin seeds and splutter.
• Add all tomatoes and green chillies.
• Cook it covered on a medium flame for about 7-8 minutes.
• By this time the eggs would get boiled properly.
• Take them out, peel them and poke them with a fork several times.
• Be careful not to break the egg, keep it aside.
• Add garlic and spices to the tomato mixture.
• Combine well and keep cooking it covered for another 4-5 minutes.
• Now add eggs into the sauce and fold them well.
• The sauce should go inside them.
• Cook for another 12-15 minutes, folding the eggs 3-4 times in between.
• Finally the sauce will be thick and rich and not runny.
• Turn off the flame and keep the dish covered for 5 minutes before serving.
• Eggs should absorb all the spices very well.
• Garnish with black pepper and garam masala.
• Recipe courtesy: UK Rasoi