Punjabi Egg Curry

Ingredients:

6hard boiled eggs, cut in half

1 green bell pepper, cut into cubes

1 cup green peas

1 tbsp of organic yogurt
2 tbsp hwc(heavy whipping cream)
1 tbsp Kasoori meethi
Salt to taste

Puree:

1 large yellow onion, cut in cubes

2 medium roma tomatoes

1 cup sliced coconut pieces or use frozen grated coconut

2 green chilli

3 garlic

1/2 " piece ginger

Few pepper corns

1 long stick cinnamon

3-4 cloves

2 green cardamoms

Dry Spices:

Kashmiri red chillies powder

1 Tbsp Chicken Masala or Pav bhaji masala

2 bay leaves

1 tsp cumin seeds

1 star anise (optional)

Cooking Steps:

1. In a deep skillet add oil and heat it enough on medium high. When the oil gets hot give a tadka of cumin, bay leaves, star anise.
2. When the seeds starts to splurter add the puree away from yourself, be careful as the oil is hot. Add Salt.
3. Stir it frequently until it leaves oil from the sides.
4. Add peas and bellpeppers.
5. Add all the spices to it and fry it for few more minutes until yogurt and cream blend evenly and vegetables are tender.
6. Just before serving add Kasuri Methi. Serve hot with Jeera Rice.