Tomato Curry with Eggs
Basmati Rice - 2 cups
Potatoes - 150 gms
Onions - 1 medium
Ginger Garlic paste - 1 tsp
Mint/ Pudina Leaves - 1 cup
Coriander Leaves - 1/2 cup
Green Chillies - 4
Coconut Milk - 1 cup
Garam Masala - 1/2 tsp
Salt to taste
Ghee - 1 tsp
Oil - 1 tsp
Water - 3& 1/2 cups
Bay Leaf - 1
Cloves - 4
Cinnamon - 2"
Cardamom - 2
Cumin Seeds - 1 tsp
Method to prepare:
Clean and soak Basmati rice in water for 15 mins.
Chop Onions into julienne. Wash and clean both Mint and Coriander Leaves. Slit green chillies in middle.
Peel the potato skin and cut into 2 " cubes. Soak in water till its put to cook, otherwise it changes colour.
Heat Ghee and oil in a cooker. Add all the spices, sauté well. Then add onions & green chillies, sauté till they are light brown in colour.
Then add ginger garlic paste. Fry for a while. Then drain water from the potatoes and add them to the masala. Simmer and cover with lid and let it get soften for 2 mins.
Next add Mint and coriander leaves, sauté for 2 seconds. then add coconut Milk and cook on high flame.
Finally add the drained basmati rice and fry slowly so that all the grains are coated with oil. Add salt and water.
Cover with cooker lid and put it on for 2 whistles.
This I served with Tomato curry with Eggs and Onion Raitha. Hubby dear didn't take the picture of all the dishes since he was in a hurry to leave!
Hope you enjoyed my lunch box, looking forward to your feedback.
I cant resist sending this to Sharmi for her JFI: Rice Event
Note: Kindly remember to send in your entries for the Microwave Easy cooking Event. This month's theme was Sweets. Click on the Logo on the right for more details. I will be posting the round up on 5th September.
Looking forward for delicious sweets to start this Event!