Ingredients:
14-16 quail eggs / kaada mutta
1 big onion, chopped
6-7 cashew nuts
2 medium tomatoes, chopped
1 tbsp ginger – garlic paste
3 green chillies, slit
1/4 tsp + 1/4 tsp turmeric powder
1 tsp + 3/4 tbsp kashmiri chilli powder
2 tsp coriander powder
1/2 tsp garam masala
1/4 tsp sugar
1 tbsp kasuri methi (roasted and crushed with hand)
1/4 cup fresh cream
1 cardamom
1 small piece cinnamon
2 cloves
1/2 tsp cumin seeds
salt to taste
2 tbsp coriander leaves, chopped
2 1/2 – 3 tbsp butter
3 tbsp oil
Preparation:
- Wash and hard boil the quail eggs in water for 10-12 minutes. Then remove the shell and keep it aside.
- Heat 1 tbsp oil in a pan at low flame and add 1 tsp kashmiri chilli powder, 1/4 tsp turmeric powder and 1/4 tsp salt and mix well.
- Add eggs and 1 tbsp butter and mix well for 1 minute. Then remove them from pan and keep it aside.
- In the same pan, add little more oil and add chopped onion and salt and saute well.
- Add cashew nuts and chopped tomatoes and saute well at high flame till soft and cooked.
- Switch off the flame and allow to cool and then grind to a smooth paste and keep it aside.
- Heat 1 tbsp oil and 1 tbsp butter in a thick bottomed pan. Reduce the flame to low and add cardamom, cloves, cinnamon and cumin seeds.
- Add 3/4 tbsp kashmiri chilli powder, 1/4 tsp turmeric powder and coriander powder and mix well.
- Add ginger-garlic paste and slit green chillies and mix well till raw smell goes.
- Add ground paste and 1 1/2 cup of hot water and mix well. Add salt to this and mix well.
- When it boils, add garam masala and sugar and mix well.
- Then add fried eggs, mix well and boil for 2-3 minutes.
- Add fresh cream, kasuri methi and chopped coriander leaves and mix well.
- When it starts to boil, switch off the flame and add 1 tbsp butter. Serve garnished with chopped coriander leaves….
