Hariyali Egg Curry Recipe In Coriander and Mint Gravy

Ingredients

• 4 Whole Eggs - boiled
• 1 Cinnamon Stick (Dalchini) - small
• 1 Bay leaf (tej patta)
• 2 Cloves (Laung)
• 1 tablespoon Sunflower Oil
• 2 teaspoons Coriander Powder (Dhania)
• 1 teaspoon Garam masala powder
• 2 tablespoons Fresh cream
• 2 cups Coriander (Dhania) Leaves - tightly packed
• 1 cup Mint Leaves (Pudina) - chopped
• 2 Green Chillies - chopped
• 1 Onion - roughly chopped
• 1 inch Ginger - chopped
• 4 cloves Garlic

Method

1. To begin making the Hariyali Egg Curry recipe, we will first make the Hariyali Masala.
2. Into the Mixer Grinder (medium jar), add the Coriander leaves mint leaves, Green Chillies and 1/2 cup water.
3. Blend all of them together to make a smooth paste and keep aside.
4. Into the small jar of the mixer grinder, add the onions, ginger and garlic and grind to make a paste.
5. Heat 1 tablespoon oil in a kadai over medium heat, add the Bay leaf (tej patta), Cloves, Cinnamon Stick and roast for a few seconds.
6. Add the Onion ginger garlic paste.
7. Saute for 4 to 5 minutes until raw onion smell goes away.
8. Once the onions are roasted, add garam masala powder, coriander powder and saute for a few seconds.
9. Add the Hariyali Coriander Mint Mixture, the fresh cream and the 4 Boiled eggs.
10. Add water if required to adjust the consistency of the Hariyali Egg Curry.
11. Cover & simmer the Hariyali Egg Curry for 5 minutes.
12. Check the salt and spices and adjust to according to your taste and transfer the Hariyali Egg Curry into a serving bowl.
13. Serve the Hariyali Egg Curry along with Malabar Parotta or  Whole Wheat Lachha Paratha and Burani Raita for a weeknight dinner.