Rich Egg Curry with Paneer
Method
Step 1: Roast cashewnuts and poppy separately without adding fat and grind it along with coconut. Cut onions lengthwise.Step 2: Blanch tomatoes in hot water, remove the outer skin and make into a thick puree.
Step 3: Heat ghee in a vessel, add cinnamon and clove.
Step 4: Fry onions and ginger - garlic paste.
Step 5: Then pour tomato paste. When it is fried well, add other masala powders and beaten curd. Cook till ghee is separated from the gravy.
Step 6: Now add ground coconut mixture with enough water and allow to boil.
Step 7: Remove the outer skin from eggs and cut into small square pieces, reserve the yellow separately.
Step 8: Cut paneer also into small bits. Fry both in little ghee for a minute or two and pour over boiling gravy.
Step 9: Garnish with cut coriander leaves and egg yolks. Serve hot with finely sliced onions and lime.
