Ingredients: Whole Eggs - boiled, Cinnamon Stick (Dalchini) - small, Bay leaf (tej patta), Cloves (Laung), tablespoon Sunflower Oil, teaspoons Coriander Powder (Dhania), teaspoon Garam masala powder, tablespoons Fresh cream, cups Coriander (Dhania) Leaves - tightly packed, cup Mint Leaves (Pudina) - chopped, Green Chillies - chopped, Onion - roughly chopped, inch Ginger - chopped, cloves Garlic, Eggetarian diet
Instructions: To begin making the Hariyali Egg Curry recipe, we will first make the Hariyali Masala.Into the Mixer Grinder (medium jar), add the Coriander leaves mint leaves, Green Chillies and 1/2 cup water. Blend all of them together to make a smooth paste and keep aside.Into the small jar of the mixer grinder, add the onions, ginger and garlic and grind to make a paste. Heat 1 tablespoon oil in a kadai over medium heat, add the Bay leaf (tej patta), Cloves, Cinnamon Stick and roast for a few seconds. Add the Onion ginger garlic paste.Saute for 4 to 5 minutes until raw onion smell goes away.Once the onions are roasted, add garam masala powder, coriander powder and saute for a few seconds.Add the Hariyali Coriander Mint Mixture, the fresh cream and the 4 Boiled eggs.Add water if required to adjust the consistency of the Hariyali Egg Curry.  Cover & simmer the Hariyali Egg Curry for 5 minutes.Check the salt and spices and adjust to according to your taste and transfer the Hariyali Egg Curry into a serving bowl. Serve the Hariyali Egg Curry along with Malabar Parotta or  Whole Wheat Lachha Paratha and Burani Raita for a weeknight dinner.