Kohinoor Bombay Egg Curry

Ingredients

Water, Onion (28.2%), Tomato (22.3%), Sunflower Oil, Cashew Nut (2.6%), Coriander Powder (1%), Salt, Malt Vinegar, Green Coriander (0.8%), Ginger, Garlic, Red Chili Powder, Green Chili, Garam Masala, Cumin Seeds, Turmeric Powder, Fenugreek Leaves Powder, Nutmeg Powder, and Mace Powder

Contains: Cashew Nuts.

How to Prepare?

This pack contains only the curry sauce. Add either eggs or vegetables, depending on your preference.

Egg

• Boil 6 eggs until hard-boiled.
• Peel the eggs and pour the curry sauce into a pan.
• Add the eggs and simmer over a low heat for approximately 10 minutes.
• Stir gently from time to time so the sauce coats the eggs evenly.
• Add a little water, if required, to adjust the consistency of the gravy.
• For serving, you may halve the eggs if preferred.
• Garnish with freshly sliced ginger, chopped coriander leaves, and a squeeze of lemon (optional).

Vegetarian

• Cut paneer into cubes.
• You may also add vegetables such as potatoes, carrots, green peppers, or courgettes.
• Pour the curry sauce into a pan and add a little water if required to adjust the consistency.
• Add the paneer and vegetables, then cook until heated through and the vegetables are tender.
• Garnish with freshly chopped coriander leaves and serve.