Ingredients:
- Safeed til (Sesame seeds) 1 tbs
- Kashkhash (Poppy seeds) 1 tbs
- Tamatar (Tomatoes) cubes 2 medium
- Cooking oil 4 tbs or as required
- Pyaz (Onion) sliced 1 medium
- Pani (Water) 1-2 tbs
- Aloo (Potatoes) peeled & cubes 2-3 medium
- Anday (Eggs) boiled 6
- Tez paat (Bay leaves) 2
- Zeera (Cumin seeds) 1 tsp
- Laung (Cloves) 3-4
- Hari elaichi (Green cardamom) 3
- Hari mirch (Green chilies) 2-3
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Dhania powder (Coriander powder) 1 & ½ tbs
- Namak (Salt) 1 tsp or to taste
- Pani (Water) 1 Cup or as required
- Garam masala powder ½ tsp
- Podina (Mint leaves) chopped
Directions:
In frying pan,add sesame seeds,poppy seed and roast until fragrant & set aside.
In the same frying pan,add tomatoes and roast for 2-3 minutes & set aside.
In pot,add cooking oil,onion and fry until golden brown & set aside.
In grinder,add fried onion,roasted tomatoes,roasted sesame & poppy seeds and grind well.
Add water and grind to make a paste & set aside.
In the same pot,heat cooking oil,add potatoes and fry until light golden.
Add eggs,fry until light golden and take out for later use.
Add bay leaves,cumin seeds,cloves,green cardamom,green chilies and mix well.
Add ginger garlic paste,mix well and cook for 2 minutes.
Now add grinded paste,mix well and cook for 4-5 minutes.
Add red chili powder,coriander powder and salt,mix well and cook for 5 minutes.
Add water and mix well.
Add garam masala powder and mix.
Cover and cook on low flame for 2-3 minutes.
Now add boiled & fried eggs and mix gently.
Sprinkle mint leaves & serve.
Ajza:
- Safeed til (Sesame seeds) 1 tbs
- Kashkhash (Poppy seeds) 1 tbs
- Tamatar (Tomatoes) cubes 2 medium
- Cooking oil 4 tbs or as required
- Pyaz (Onion) sliced 1 medium
- Pani (Water) 1-2 tbs
- Aloo (Potatoes) peeled & cubes 2-3 medium
- Anday (Eggs) boiled 6
- Tez paat (Bay leaves) 2
- Zeera (Cumin seeds) 1 tsp
- Laung (Cloves) 3-4
- Hari elaichi (Green cardamom) 3
- Hari mirch (Green chilies) 2-3
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Dhania powder (Coriander powder) 1 & ½ tbs
- Namak (Salt) 1 tsp or to taste
- Pani (Water) 1 Cup or as required
- Garam masala powder ½ tsp
- Podina (Mint leaves) chopped
Directions:
Frying pan mein safeed til aur kashkhash dal dein aur khushbu anay tak roast ker lein & side per rakh dein.
Us he frying pan mein tamatar dal dein aur 2-3 minutes kliya roast karein & side per rakh dein.
Pot mein cooing oil aur pyaz dal ker golden brown hunay tak fry ker lein & side per rakh dein.
Grinder mein fried pyaz,roasted tamatar aur roasted safeed til aur kashkhash dal ker ache tarhan grind ker lein.
Pani dal dein aur grind ker ka paste tayyar ker lein & side per rakh dein.
Us he pot mein cooking oil garam karein aur aloo dal ker light golden hunay tak fry ker lein.
Anday dal dein aur light golden hunay tak fry karein aur bad mein use kerna kliya bahir nikal lein.
Tez paat,zeera,laung,hari elaichi aur hari mirch dal ker ache tarhan mix karein.
Adrak lehsan paste dal ker ache tarhan mix karein aur 2 minutes kliya paka lein.
Ab grinded paste shamil karein aur 4-5 minutes kliya paka lein.
Lal mirch powder,dhania powder aur namak dal ker ache tarhan mix karein aur 5 minutes kliya paka lein.
Pani shamil karein aur ache tarhan mix ker lein.
Garam masala powder dal ker mix karein.
Dhak dein aur halki ancch per 2-3 minutes kliya paka lein.
Ab boiled & fried anday dal ker gently mix karein.
Podina dal ker mix karein.
