Heat 60 ml Refined Oil in kadhai and let it heat on high flame. Add 2 pieces
Green Cardamom Pods (HariElaichis). Add 1 piece Bay Leaf (TejPatta). Add a pinch of
cracked Coriander Seeds (DhaniyaBeej). Add a pinch of Cumin Seeds (Jeera). Add 2
teaspoons chopped Garlic. Add 1 teaspoon chopped fresh Green Chillies. Add 2 pieces
Onions finely chopped. Keep stirring well. Add 1 teaspoon KBM Turmeric Powder. Add 1
teaspoon Ginger Garlic Paste. Add 1 piece Tomato finely cut and chopped. Keep stirring
well. Add ½ cup Water. Add 1 tablespoon KBM Egg Curry Powder. Add 1 teaspoon KBM
Coriander Powder. Add 1 teaspoon KBM Cumin Powder. Add 1 teaspoon KBM Kashmiri
Red Chilli Powder. Add 10 teaspoons Tomato Pure. Add KBM Salt to taste. Add 2 cups
Water. Boil it for 5 minutes on medium flame. Add 1gm freshly chopped Coriander Leaves.
Add 2gm Ginger Juliennes. Keep cooking on slow flame for 10 minutes and then keep them
aside. For Frying Eggs: Add 2 tablespoons Refined Oil and ¼ teaspoon KBM Turmeric
Powder in separate kadhai/ pan. Add 3 Eggs and let them fry from both sides. Keep them
aside. Assembly:Pour Egg Curry kept aside on plate. Add fried Eggs kept aside. Garnish with
fresh chopped Coriander Leaves, Ginger Juliennes and fresh Green Chillies. Sprinkle with
some extra KBM Egg Curry Powder. Serve hot.
