Dhaba Style Egg Curry

I am not a big fan of boiled eggs but this one stole my heart. It's my favorite recipe for weekdays because it's quick, nutritious and delicious.

Can be served with Roti or Paratta.

Serving Size - 4
Cooking time - 20 minutes

Ingredients:

Boiled eggs - 5 - poke it with a fork on all sides after peeling
Onions - finely chopped - 1cup
Tomatoes - 1 large  - finely chopped
Green Chilly - 2 - finely chopped
Ginger Garlic Paste - 1 Tbsp
Chilly Powder - 1 Tsp
Coriander powder - 1 Tsp
Cumin Powder - 1/2 Tsp
Pepper Powder - 1/2 Tsp
Kasturi Methi - a Pinch
Cashew powder  with 4-5 whole cashews

Seasoning:

Cinnamon sticks - 1 inch
Cardomom - 2
Clove - 2-3

Steps:
1. In a Pan heat oil - add chilly powder, turmeric powder and salt. Then add the boiled & poked eggs and fry it for a minute. Tip : Keep the flame in medium.

2. Heat oil in a different pan, add all the seasonings and fry it for a minute.

3. Add finely chopped onions and cook until it turns golden brown. Then add ginger garlic paste and cook it for a minute. Now add finely chopped green chillies and cook it for a minute. Then add chopped tomatoes and cook until oil separates.

4. Now add all the powders and add little water to make sure the masala powders don't burnt out. Cook it for a minute or two.

5. Add the eggs, cashew powder and mix it evenly. Add little water and cook until oil separates.

6. Finally add a pinch of fenugreek leaves (kasturi methi) and garnish with cilantro.

Hmmm yumm yumm!