Cooking time 30 mins
Serves 3-4 person
A savory Pakistani/Indian dish to have as a breakfast, lunch or dinner with chapatti or puri.
Ingredients
- Boiled Chickpeas 2 cups
- Potato 1 boiled
- Eggs 2-3 boiled and halved
- Oil 1-1/2 cup
- Onion 1 medium sized finely chopped
- Green chilies 2-3 finely chopped
- Ginger Garlic Paste 1 tbsp
- Tomato 1 medium sized finely chopped
- Tomato paste 1& 1/2 tbsp
- Yogurt 2 tbsp
- Coriander (Dhania) & Cumin Seed (Zeera) ½ tbsp (Roasted and Ground)
- All Spices (Garam Masala) ¼ tbsp
- Chaat Masala 1/2 tbsp
- Red Chili powder 1 tbsp
- Turmeric Powder ½ tbsp
- Salt ½ tbsp or as per taste
- Water 1 cup or as per the required thickness of curry
- Green Coriander leaves for garnishing
Step 1: Boiling Stage
Boil chickpeas, eggs, and potatoes. Add coriander and Zeera powder in chickpeas after boiling and before turning the flame off and mix it well. (This will add fragrant flavor to chickpeas)
Step 2: Prepare Curry
Put oil in the cooking pan and stir fry the onion until becomes translucent. Add ginger-garlic paste and sauté for a few minutes, then add, tomatoes, tomato paste, and yogurt and mix them well. Once the tomatoes are all dissolved, add green chilies, red chili powder, turmeric powder, chaat masala, and salt and give it a stir for 5 minutes. Then, add chickpeas and potato and muddle up with the curry. Now add the water and cook it for 15 minutes.
Step 3: Final Mixing
Place the eggs in the curry and toss it. Turn off the flame, sprinkle garam masala, and garnish it with coriander leaves.
