Servings: 4
Difficulty Level: Easy
Ready in: 30 Minutes

 

Ingredients:

  • 4 boiled eggs
  • ½ teaspoon ground turmeric
  • 3 tablespoons oil
  • 1 bay leaf
  • 2 chopped onions
  • 1 teaspoon minced garlic
  • 1 ½ teaspoons ground coriander
  • 1 ½ teaspoons garam masala
  • ½ teaspoon chili powder
  • 125 grams of peeled and chopped canned tomatoes
  • 1 tablespoon of tomato puree concentrate
  • 125 ml. of water
  • 125 grams of roasted cottage cheese cut into cubes
  • ¼ teaspoon of salt
  • 1 tablespoon of yogurt
  • 80 grams of frozen peas
  • 2 tablespoons fresh coriander leaves

Preparation

1
Remove the shell of the eggs and rebócelos in turmeric; melt the ghee in a saucepan over medium heat, cold until the eggs are golden, stirring continuously; Leave them aside
2
Sauté, the bay leaf, onion, and garlic stirring frequently until the mixture reduces and has a golden tone; add garam masala, coriander and chili powder and wait until fragrance comes out.
3
Pour the chopped tomato, tomato puree, and water; Cover 5 minutes and add eggs, cottage cheese, yogurt, salt and peas and cook for 5 minutes.
4
Remove the bay leaf and garnish with the finely chopped cilantro.

5
Serve immediately.

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