Egg curry with Suhana paneer makhanwala mix

Egg curry with Suhana paneer makhanwala mix (a twisted recipe of egg curry made using an instant pack of Suhana paneer makhanwala mix and my own masala):

An egg forms a perfect breakfast/lunch/dinner menu as it's very healthy, nutritious for adults as well as children.

Egg curry or anda masala as called out throughout the world can be prepared in various ways. There are some masala packets of egg curry readily available in the markets which make cooking simple. I always prepared egg curry using Goan xacuti masala, however today I tried to prepare it with instant pack of Suhana paneer makhanwala mix. I have also prepared my own masala and added to the same to give my dish a beautifull aroma and taste.

I love to give some twists and turns to my recipes otherwise cooking becomes boring with same recipes, so thought of using a vegetable masala to prepare a nonveg stuff, basically its viceversa also. I never till today just used instant masalas only but added something or the other of my own to enhance the taste of final product. Sometimes its a necessity as not all instant pack masalas give you the required results. So experiments are necessary in every kitchen!!

I shall give you my recipe below which contains small steps in preparing my own masala and then its very easy and quick to save your time and satisfy your tastebuds with entirely different dish texture and taste.

Ingredients:
Eggs-4 or 5
Suhana paneer makhanwala mix-1 packet

Milk-1 cup
Long slitted onions-1

For my own masala:
Bedgi mirchi-4-5
Coriander seeds-1 tsp
Peppercorns-1 tsp
Garlic pods-4-5
Cloves-2-3
Cinnamon-1 inch stick
Tomato-1 big

Salt as per taste
Sugar-1 tsp
Water as required
Fresh cream
Oil- 2 to 4 tsp for different steps
Chopped onions-1 medium
Karipatta leaf-1
Coriander leaves- very few for garnishing

Method:
Boil the eggs and keep aside.

Grind all ingredients given under my own masala except tomatoes with required water to fine paste.

Add chopped tomatoes to same and grind again to fine paste. Remove the paste in a bowl.

In a pan add oil to long slitted onions and sauté till brown to almost black. You must allow the onions to get burned. Cool and add to the above mixer container and grind with required water to fine paste.

Make a paste of Suhana paneer makhanwala mix with milk.

Deshell the boiled eggs and cut into half.

Finally heat a pan, add remaining oil, finely chopped onions and karipatta leaves. Sauté well. Then add my own grinded masala and sauté very well till raw smell goes and beautiful aroma sets in. Then add next onion grinded paste and saute well. Add Suhana paneer makhanwala mix mixture made with milk and again sauté well. Add required water to adjust the consistency of your gravy and give a boil. Check the taste and add salt, sugar and let the gravy boil very well. Add boiled egg pieces cut into half.

At last add coriander leaves, fresh cream and you are done.

Switch off the gas and close your dish for aleast 30 minutes for flavours to get mixed up.

Then serve with chapati, naan, roti, bread or paratas.

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