Spicy Haryana Style Egg Curry Recipe

A drive in Haryana's highways is never complete without a meal of spicy egg curry with fresh roti's. The dhaba variant is spicy, oily and delicious and this home adaptation of the same curry is an attempt to bring the same flavours to your table in a healthier manner. One of the things that stand apart in the Haryana Style Egg Curry is the addition of peas and paneer to it making the already rich protein curry even more wholesome. Course : Lunch Ingridients : 4 Whole Eggs , boiled, peeled and halved 1 cup Green peas (Matar) 200 grams Paneer (Homemade Cottage Cheese) , chopped 1 Onion , finely chopped 2 Tomatoes , pureed 2 teaspoon Ginger Garlic Paste 3 Green Chillies 2 teaspoon Coriander Powder (Dhania) 1/2 teaspoon Turmeric powder (Haldi) 1 teaspoon Red Chilli powder 1/2 teaspoon Garam masala powder 1/4 cup Coriander (Dhania) Leaves , chopped Instructions To begin making the Spicy Haryana Style Egg Curry, firstly prepare all the ingredients required for the curry.In a pan, take a teaspoon of oil and sauté paneer till lightly browned. Keep aside for cooling.In a heavy bottom Kadai, heat the rest of the oil and add chopped onions, green chilli to the same. Fry till golden brown in colour.Add ginger-garlic paste and fry for 2 minutes. Add the tomato puree and fry till it is very well cooked and nicely browned.Add all the dry spices including coriander powder, turmeric powder, red chilli powder apart from garam masala and mix well.Add 1.5 cups of warm water along with peas, bring to a boil and let it simmer for 10-12 minutes till the gravy looks cooked.Add paneer and boiled eggs and simmer further for 2-3 minutes.Add chopped coriander leaves, garam masala, mix, turn off the gas and let it rest for 10 minutes so that it absorbs flavours.Serve Spicy Haryana Style Egg Curry with Whole Wheat Lachha Paratha/ Grated Beetroot Chilli Paratha/ Tawa Paratha to make a nice dinner/ lunch.