Punjabi Special Egg Curry

Ingredients

• 5 Boiled Eggs
• 1 Red Onion
• 3-4 tsp cut  Ginger
• 6-7 Clove of Garlic
• 1 Tomato
• 3-4 Green Chillies
• Handful Coriander
• 1.5 tsp Cumin Seeds
• 2 tsp Garam Masala
• 1 tsp Paprika
• 1.5 tsp Turmeric
• 4-5 whole Green Cardamon
• 2 tsp salt

Method

1. Bring Water to boil, drop eggs in and add a 1 tsp salt to water.   Boil for 8 minutes or whatever texture you like the eggs to be.  For better results recommend 8 minutes in boiling water.
2. Set the cooking pan to high heat with oil.  Allow time to heat oil perhaps 1-2 minutes.  Add 3 table spoons of oil.
3. Add chopped up ginger, garlic, green chillies and tomato, cook on high heat for 4-5 minutes.
4. Set to low heat, then add all the spices, salt, cumin seeds, garam masala, paprika, turmeric, whole green cardomon, cook for a further 3-4 minutes.
5. When you can see the thick texture start to form, turn cooking pan off and add freshly peeled and hard-boiled eggs that have been cut in half.
6. Mix to suit.
7. Garnish with coriander and serve.  Great with rice or on a sandwich.

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