• 4 boiled eggs (anda) chopped in four slice
  • 2 medium size tomato puree (tamatar)
  • 1 big size onion paste (kanda)
  • Red chilli powder to taste (lal mirch)
  • 2 tbsp tomato sauce (optional)
  • Salt to taste
  • Garam masala
  • Coriander 2 tbsp chopped (hara dhaniya)
  • Ginger and garlic paste 2 tsp (adrak and lehsun paste)
  • Oil 3 tbsp
  • Cumin 1 tsp (jeera)
  • Mustard 1 tsp (rai)
  • Haldi (turmeric) ½ tsp
  • 2 tbsp heavy cream (malai)


  1. In deep pan heat oil add mustard, when cracked add cumin, ginger and garlic paste.
  2. Now add onion paste and sauté oil come to side of pan.
  3. Now add tomato puree, sauce, red chilli, garam masala, salt, turmeric and cook it oil occure to the sides of pan and cook nicely.
  4. Now add ½ cup water and heavy cream for saucy and curry consistency or more if necessary.
  5. Boil it for 2mins and sprinkle coriander leaves and serve it with rice and roti.





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