Egg curry with coconut milk

Egg Curry With Coconut Milk

Ingredients: (serves 2):

Eggs- 4 Nos (boiled)

Onion - 1 No (finely chopped)

Tomato- 1 No (finely chopped)

Ginger- 3 tsps

Garlic- 3 tsps

Red chillie- 2 nos

Coriander Powder 3 tsps

Red chilli powder- 1 tsp

Garam Masala- 1 stp

Jeera- 1/2 tsp

Mustard seeds- 1/2 tsp

Curry leaves- few (washed and chopped)

Oil- 2 tbspns

Coconut Milk- 2 Bowls

Coriander leaves- 1tbsp (washed and finely chopped)

Salt to taste

Method:

1) Heat a wok, put oil 

2) Put mustard seeds and let it splatter

3) Put Jeera immediately after mustard seeds splatter

4) Put curry leaves and red chillies

5) Put Onion and saute it for 1 min

6) Put ginger, garlic and tomatoes and saute it for 2 mins

7) Put all the masalas like Coriander powder, red chillie powder, Garam masala and saute for 1/2 min

8) Make sure all the tomatoes are smashed properly

9) Add coconut milk and cook for 5 mins stirring occasionally

10) Add boiled eggs cut in half.

11) Add salt and stir well.

12) sprinkle with coriander leaves and you are done.

Enjoy with Rice or chapatis

Tangy Paneer (Cottage Cheese)

The most simple 5 mins recipe ever!!!

Ingredients:

250 gms- Paneer (cottage Cheese) (cut in pieces)

4- Green Chillies (chopped)

1/2 tsp- Cumin seeds

2 tsp - Oil

5 to 6 Curry leaves (optional)

2- Big Tomatoes (chopped thin)

1/2 cup- Coriander leaves( Finely Chopped)

1/2 tsp - Pepper Powder (Optional)

Salt to taste

Method:

1) Take n Wok heat it and add Oil

2) When Oil is hot add, Cumin seeds, green chillies and Curry leaves

3) Add Tomatoes immediately (Be careful as oil can splatter)

4) Keep stirring the tomatoes and also mashing the tomatoes while stirring.

5) After 5 mins when tomatoes are done add Paneer, black pepper, Salt and coriander leaves and stir well

6) Cook for another 2 mins and done

7) Ready to be served with chapatis or bread or as a roll filling.