Ingredients
3 eggs, boiled
and peeled
5 shallots,
chopped
5 garlic
cloves, chopped
2 green
chilies, sliced
Spices: 1
cinnamon stick, 1 star anise, 2 bay leaves, a few cloves
3 potatoes,
sliced
3 tomatoes,
sliced
Kashmiri chili
powder, as needed
1/4 cup coconut
milk
Some coriander
leaves
Water, as
needed
Oil
Salt to taste
Method
Heat 3
tablespoons of oil in a pan.
Add the chopped
shallots, garlic, green chilies, and spices. Sauté until softened.
Add the sliced
tomatoes and Kashmiri chili powder. Stir and cook until it forms a masala
paste.
Add the sliced
potatoes and stir to coat with the masala.
Pour in water
as needed to cover the potatoes. Simmer until the potatoes are cooked.
Season with
salt.
Add the boiled
eggs.
Pour in the
coconut milk and simmer until heated through.
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