Paneer Egg Curry

Ingredients

• • Eggs (hard boiled) - 2
• • Paneers (cut into square pieces) - ½ cup
• • Ginger-garlic paste - 1 teaspoon
• • Coconut (grated) - ¼ cup
• • Cashew nuts - 12
• • Poppy seeds - 1 tablespoon
• • Tomatoes - 3
• • Onions - 3
• • Salt - as required
• • Chilly powder - 1 ½ teaspoons
• • Dhania powder - 1 ½ teaspoons
• • Turmeric - ½ teaspoon
• • Curd (fresh) - ½ cup
• • Cinnamon - 1 inch piece
• • Cloves - a few
• • Coriander leaves - some
• • Oil - as required

Method

• 1. Roast cashew nuts and poppy separately without adding fat and grind it along with coconut.
• 2. Cut onions lengthwise. Blanch tomatoes in hot water, remove the outer skin and make into a thick puree.
• 3. Heat ghee in a vessel, add cinnamon and clove.
• 4. Fry onions and ginger-garlic paste. Then pour tomato paste.
• 5. When it is fried well, add other masala powders and beaten curd.
• 6. Cook till ghee is separated from the gravy.
• 7. Now add ground coconut mixture with enough water and allow to boil.
• 8. Remove the outer skin from eggs and cut into small square pieces, reserve the yellow separately.
• 9. Cut paneer also into small bits. Fry both in little ghee for a minute or two and pour over boiling gravy.
• 10. Garnish with cut coriander leaves and egg yolks.
• 11. Serve hot with finely sliced onions and lime.