Egg masala

Ingredients:-
1. Eggs
2. Potatoes
3. Peas(optional)
4. Onion diced
5. Tomatoes diced
6. Ginger garlic paste
7. Chilli
8. Salt
9. Turmeric
10. Corriander powder and green
11. Cumin powder
12. Black pepper powder
13. Garam masala powder
14. Kashmiri chilli powder
15. Cloves
16. Elaichi
17. Bay leaves
18. Panch foran

Process:-
1. Boil eggs and potatoes, peel them and keep ready.
2. Heat oil in a kadhai,poke the eggs with fork and fry until golden brown.

3. Once the eggs are done add the panch
foran, elaichi, cloves and bay leaves.

4. Then add ginger garlic paste and chillies to it.

5. Once the raw smell goes off add onions and saute it till it turns golden.

6. Now add tomatoes,green peas and all the masala. Add little water and cover and cook for about 2 to 3 mins.

7. Once the tomatoes are done and the masala is cooked as oil starts leaving pan add the potatoes to the mixture.

8. Cook the potatoes for another 2 mins then add little water and green coriander(do not add too much of water as we are not making curry)

9. Cover and let it come to boil. Meanwhile cot the eggs into 4 parts carfully(do not crumble)

10. Once the water comes to boil switch off the flame.
11. Add the eggs, mix carefully so that the masala covers the eggs( the crunch of the eggs are maintained due to this)

12. Egg masala is ready. Serve hot with chapati and enjoy.