1 Heat half a tbsp of oil in a heavy bottomed vessel, add onions and saute till transparent. Add ginger-garlic-chilli paste and saute for 3 mts. Add methi leaves and saute for 4 mts. Add turmeric pwd, red chilli pwd, cumin pwd, coriander pwd and combine. 2 Add chopped tomatoes and saute further for another 4 mts. Add a little less than a cup of water and salt and bring to boil. 3 Add the boiled egg halves and let it cook in this masala for 7-8 mts on medium flame. Reduce flame and cook till you get the desired curry consistency. 4 Add garam masala pwd and combine. Turn off heat and serve hot with rotis or rice. Prep & Cooking: 35-40 mts Serves 4 persons . 2 onions, chopped 1 tsp ginger-garlic-green chilli paste 1 tomato, chopped 1/4 cup fresh methi leaves, soak in salted water for 10 mts, squeeze pinch of cumin pwd 2 tsps coriander pwd 3/4 tsp red chilli pwd pinch of garam masala pwd (cloves, cinnamon, elaichi) salt to taste 1 1/2 tbsps oil
