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Preparation Time : 15
Cook Time : 20
Total Time : 35
for masala 2 tablespoon Onion paste
1/4 teaspoon Ginger paste
1/4 teaspoon Garlic paste
1 tablespoon Curd
1 tablespoon Tomato puree
1/2 tablespoon Cashew Paste
1/4 teaspoon Cumin seeds
1/2 teaspoon Degi Mirch
1/2 teaspoon Garam Masala Powder
1/2 teaspoon Coriander powder
1.5 teaspoon Kastoori methi/ dried fenugreek leaves
1/2 to taste Salt
1 tablespoon Oil
eggless egg preparation 5-6 pieces Baby potatoes
2 tablespoon Grated Paneer
1/8 tsp to taste Salt
1 drop Yellow food color
Wash and boil potatoes.add salt a pench. Take them out and transfer them onto a clean plate. Cut them in half and allow them to cool down completely. Using a small spoon, scoop out the center
Just like an egg make a small depression on the top of the boiled potato. All done - potato halves.
In a small bowl add crumble paneer and scooped out potato bites. Mash them and add salt. If you like them to be yellow in colour add a pinch of haldi.
Hold the potato. And tightly pack the mixture inside the hole. Clean out the extra mixture and there we have our egg ready.
For gravy.....In a kadhai heat oil add cumin seeds and when they start to sputter add in ginger-garlic paste and saute.
Add in onion paste and saute for 2 minutes on a medium flame. Mix in tomato puree, cashew paste and curd.
Mix and saute for 2-3 minutes. Stir in all the spices and mix well. Saute till masala is reduced to 1/4 it's quantity.
Pour in 1/2 cup of water and bring it to a boil. This will make a thick gravy but if you prefer a liquid gravy add water accordingly.
Bring it to a boil and adjust your seasonings. Mix in Kastoori methi and mix. Give it a final boil and take it off the flame. Add in eggs one by one, cover and let it sit in gravy. Gently coat them with gravy.
Perfectly coated eggless egg curry is ready. Garnish with cream and coriander leaves.
Serve hot with warm rotis or rice.
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