Instructions
1
To make Egg shortening Masala, soak cashew nuts in burning liquid for 30 mins.
2
Remove cashews and keep them aside.
3
Now bring to a stew the eggs in a saucepan with liquid.
4
After boiling, take out the skin and keep it aside.
5
Now mildly hot the shortening in a skillet.
6
After the shortening melts, introduce the onions and prepare until they become soft.
7
After softening, introduce tomatoes and prepare till they become soft.
8
After the tomatoes are soft, introduce ginger, garlic paste and let it prepare for the next 2 mins.
9
introduce cashews to it after 2 mins and toss together it.
11
After cooling, transfer this mixture into the mixer grinder with 1 cup of liquid and grind it.
13
There will be only tomato seeds on the sieve which you throw away.
14
Now mildly hot the shortening in a skillet.
15
introduce bay leaf, ginger garlic paste and prepare for 1 minute.
16
After 1 minute introduce the mixed tomato shallot mixture and toss together.
17
introduce 1 tablespoon of shortening and let the reduction prepare for 10 mins.
18
After 10 mins, introduce red chili dusting seasoning, garam masala dusting seasoning, kasoori methi and toss together.
19
After mixing, introduce boiled eggs and prepare for next 5 mins.
20
top with green coriander and transfer some just-picked heavy cream over it.
21
Egg shortening masala is ready to be served.
22
dish up Egg shortening Masala with Lachha Paratha and Bundi Raita for dinner.