Hyderabadi egg aloo curry

Eggs: 7 (hard-boiled)

Potatoes - small ones - 6 - peel the skin and keep aside

Onion - 1 medium chopped fine

Tomatoes - 3 juicy medium chopped fine Ginger garlic paste: 2 tbsp Red chili powder: 1.5 tsp Turmeric powder: ½ tsp Salt: 1 tsp Curry leaves: 10 leaves Green chilies: 3 slit Coriander leaves: 1/2 cup Garam masala powder : 3/4 tsp

Meat masala - 1 tsp ( I used shan) Oil: 1/2 cup

Method:
1. Heat oil in a pressure cooker, add onion, red chili powder, turmeric, salt, ginger-garlic paste, and 1 cup water.
2. Now give pressure for 3-4 whistles and switch off until pressure is released.
3. Now open the lid and fry onion masala on a slow flame till oil leaves on the sides. this will take 10 mins.
4. Now add green chili, coriander leaves, and curry leaves, garam masala powder, and mix well for a minute.
5. Now add tomato and mix well and close with a glass lid and let it cook on low heat for 20 minutes.
6. Now add boiled eggs, whole potatoes, and 1 cup water and give pressure for 2 whistles and switch off the flame and leave for 10 mins before serving with coconut rice.