Hyderabadi Aloo Egg Curry

Hyderabadi Aloo Egg Curry

Set 1- Boiled eggs- 5 Potatoes - 4 small ones cut into halved Salt- 1/4 tsp

Turmeric powder- 1/2 tsp

Set 2 Onion - 2 medium finely chopped- Ginger garlic paste - 1 tsp Tomatoes- 2 medium - pureed

Oil- 3 tbsp Salt- 3/4 tsp or to taste Coriander leaves, chopped-3 tbsp Whole spices: Bay leaf- 2 Dried red chilli- 3 Cumin seeds- 3/4 tsp Cardamom- 3 Cloves- 4 Cinnamon- 2 small sticks

Spice powders:

Turmeric powder- 1/2tsp Red Chilli powder- 1 tsp Cumin Powder- 1/2 tsp Coriander powder- 2 tsp Garam Masala Powder- 1/2 tsp Preparation: a) Take a bowl and add the peeled, halved potatoes and boiled eggs. Add 1/4 tsp salt and 1/2 tsp turmeric powder. Keep aside for 10 mins.

b) Heat 1tbsp oil in a pan c) Add the potato halves and fry on medium to low heat for 5 mins till they are golden. 4) Remove and then add the boiled eggs. Fry till golden. Remove and set aside. Method: 1. Heat the rest of the 2 tbsp of oil in the same pan where you fried potatoes and eggs.

2. Now add the cumin seeds fry for 30 secs. 3. Now add the ingredients under whole spices and fry for a minute 4. Now add the chopped onion until they turn till golden brown 5. Now add the ginger garlic paste and fry on low heat for 2 mins. 6. Now add the pureed tomatoes, mix well and fry for 2 mins.

7. Now add the turmeric, red chilli, coriander and cumin powder. Mix well and close the lid.

8. Now cook until tomatoes are soft and oil separates from onion and tomato gravy.

9. Now add the fried potatoes, eggs and mix well and fry for 2 mins.

10. Now add around 1/2 cup water, give a mix

11. Now add Garam Masala powder, salt and mix again and close the lid

12. Now cook on low heat for 15 mins on low flame.

13. Garnish with chopped coriander leaves.