Ingredients
• Eggs,boiled and peeled 4
• Oil 1 tablespoon
• Ginger paste 2 teaspoons
• Garlic paste 4 teaspoons
• Onion ,finely chopped 2 medium
• Tomato,finely chopped 1 large
• Kashmiri red chilli powder 1 teaspoon
• Turmeric powder 1/4 teaspoon
• Cumin powder 1 teaspoon
• Coriander powder 2 teaspoons
• Salt to taste
• Spinach,blanched and pureed bunches 2 medium
• Fresh cream 1/4 cup
Method
Heat oil in a non stick pan. Add ginger paste, garlic paste and sauté for half minute. Add onions and sauté till golden brown. Add tomatoes and sauté till oil separates.
Add red chilli powder, turmeric powder, cumin powder, coriander powder and mix well. Add two cups water and mix well. Add salt. Once the water comes to a boil, add spinach puree and mix well.
Cook for two minutes. Add fresh cream and mix well. Halve the eggs vertically and add to the gravy. Mix lightly and cook for two minutes.
Serve hot.
• Eggs,boiled and peeled 4
• Oil 1 tablespoon
• Ginger paste 2 teaspoons
• Garlic paste 4 teaspoons
• Onion ,finely chopped 2 medium
• Tomato,finely chopped 1 large
• Kashmiri red chilli powder 1 teaspoon
• Turmeric powder 1/4 teaspoon
• Cumin powder 1 teaspoon
• Coriander powder 2 teaspoons
• Salt to taste
• Spinach,blanched and pureed bunches 2 medium
• Fresh cream 1/4 cup
Method
Heat oil in a non stick pan. Add ginger paste, garlic paste and sauté for half minute. Add onions and sauté till golden brown. Add tomatoes and sauté till oil separates.
Add red chilli powder, turmeric powder, cumin powder, coriander powder and mix well. Add two cups water and mix well. Add salt. Once the water comes to a boil, add spinach puree and mix well.
Cook for two minutes. Add fresh cream and mix well. Halve the eggs vertically and add to the gravy. Mix lightly and cook for two minutes.
Serve hot.
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