Name: Season’s Egg Curry recipe by Tania Deb at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 4 boiled egg; cauliflower 8-9 pieces; potatoes 2 cube size; 1 tomato chopped; 1 bay leaf; 1 small onion paste; 1 tsp ginger garlic paste; jeera Dhandia powder 1 tsp; garam masala 1/2 tsp; salt; turmeric powder; red chilli powder 1/2 tsp; fennel seeds 1/2 tsp; water

ABOUT Season’s Egg Curry RECIPE

When it’s the season of phoolgobi/cauliflower, eggs are also mingling with them very well. Aloo phoolgobi’r Dimer torkari.

Ingredients Serving: 4

4 boiled egg
cauliflower 8-9 pieces
potatoes 2 cube size
1 tomato chopped
1 bay leaf
1 small onion paste
1 tsp ginger garlic paste
jeera Dhandia powder 1 tsp
garam masala 1/2 tsp
salt
turmeric powder
red chilli powder 1/2 tsp
fennel seeds 1/2 tsp
water

Instructions

Temper fennel seeds in oil and sauté cauliflower and potatoes together in the oil
Add chopped tomatoes, salt, turmeric powder, onion paste, bay leaf and ginger garlic paste.
sauté them till the vegetables are soft. Add jeera Dhaniya powder, red chilli powder, garam masala
Now add the boiled egg and water
cook it for 5-7 min
garnish with chopped coriander leaves and spring onion

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