Punjabi Egg curry Recipes

Punjabi Egg curry cooking methods?

4 hard boiled eggs, shelled and halved. 12 dry black mushrooms. ½ tsp. Each of turmeric powder and ground cumin seeds. ¼ tsp. Garam masala. 1 big onion. 4 flakes garlic 1 inch piece ginger. 1 big tomato, peeled and diced. 1 tblsp. Beaten curds. 4 green chillies, minced. Handful of coriander leaves. Salt and chilli powder to taste.

Method of cooking Punjabi egg curry

Soak mushrooms in hot water for 20 minutes, drain and slice. Grind onion, ginger and garlic to a paste. Heat 2 tblsps. Ghee and fry paste to a golden colour. Put in seasonings and fry briefly. Put in curds and cook till dry. Put in tomatoes and salt and cook till soft. Mix in mushrooms and cover tightly and cook till the mushrooms are tender. Pour in ½ cup water, bring to the boil, reduce heat and put in the eggs, simmer gently, for 5 to 7 minutes. serve hot garnished with chopped coriander

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