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Egg chamman
Egg chamman is also commonly known as Anda Saag wala which consists of boiled egg cooked in a combination of spicy spinach creamy thick gravy. An amazing combination that can be eaten with roti, chapatti, naan or phulkas.
Ingredients
- Ginger Garlic Paste 1 Teaspoons
- Chilly Powder 1 Teaspoons
- Cumin Powder ½ Teaspoons
- Coriander Powder 1 Teaspoons
- Oil 2 Tablespoons
- Mint Leaves 1 Bunch
- Coriander Leaves 1 Bunch
- Nut Meg Powder 1 Pinch
- Onion Chopped 1 Numbers
- Green Chilly 5 Numbers
- Garlic 4 Clove
- Ginger 1 inch Piece
- Spinach 150 Grams
- Tomatoes 2 Numbers
- Eggs 3 Numbers
- Butter 1 Teaspoons
- Garam Masala 1 Teaspoons
Instructions
- First blanch the spinach (whole leaf) keep is aside.
- Heat oil in a pan add ginger and garlic pieces, green chilly, chopped onion, nut meg powder, coriander leaves, mint leaves, sauté it and add blanched spinach switch off the flame and let it cool down and put it into the blender and make a paste.
- Heat oil in a pan add chopped onions, salt, cook this till onions are golden in colour, add turmeric, ginger garlic paste, cook this till raw flavour is gone, and add tomatoes, coriander powder, cumin powder, chilly powder, mix it well and put the lid on and let it cook for some time till tomatoes are soft, add some water, add chamman paste, once it comes to boil add butter, garam masala powder and add boiled eggs cook this for few minutes and switch off the flame.
