This recipe requires a lot of ingredients which is what makes it so delicious! I had a lot of leftover chestnuts which I got from costco and wanted to put them to good use. This recipe is one such innovation and is definitely a must-try!
- Eggs – 4 boiled, peeled & halved
- Medium sized white onion – ½
- Tomatoes – 2 (pureed)
- Green chilly – 1
- Curry leaves – 1 sprig (cut)
- Garlic – 2 cloves (smashed)
- Roasted chestnuts/Almonds – 5
- Milk – ¼ cup
- Turmeric powder – ½ tsp
- Kashmiri chilli powder – 1 tbsp
- Coriander powder – 1 tsp
- Cumin powder – 1 tsp
- Madras curry masala(optional) – 1 tbsp
- Oil – 5 tbsp
- Heat 2 tbsp oil in a wide pan and saute the onions, chilly, garlic & curry leaves until soft & keep them aside on a plate.
- Pour 3 tbsp oil on the pan & add all the masalas, salt & saute till they become fragrant. Be careful as they might burn easily & the fragrance might be a bit too strong.
- To the roasted masala add the sauteed onions, chilly, garlic & curry leaves & mix everything together.
- Pour the pureed tomatoes, mix & let it boil. Check for seasoning.
- Meanwhile blend the chestnuts, almonds & milk/cream until frothy. Add this to the curry & mix well.
- Finally drop the eggs into the curry and coat them well. Let it boil for 3 mins & turn off the stove. Garnish with cilantro & serve with roti, naan or pulao.