Kadai Egg white

Ingredients

• 1.5 tbsp oil
• 1 no bay leaf
• 1/2 tsp cumin seeds
• 1 inch cinnamon stick
• 2-3 no cloves
• 2 no cardamom
• 1 no onion (finely chopped)
• 1 no green chilli (finely chopped)
• 1 tsp ginger garlic paste
• 2 large tomatoes (finely chopped)
• salt to taste
• 1/4 tsp turmeric powder
• 1/2 tsp chilli powder
• 1/2 tsp coriander powder
• 1/8 tsp cumin powder
• 1/8 tsp pepper powder
• 1/2 tsp kasuri methi (crushed)
• 1 tsp oil
• 1 cup onion petals and capsicum cubes
• salt a pinch
• 100 gms egg white cubes
• 1/8 tsp garam masala
• 1 tbsp coriander leaves (chopped)

Instructions

1. 1

   Heat oil in a pan and add all the whole spices: bay leaf, cinnamon, cloves, cardamom, cumin seeds. Mix once.

2. 2

   Add Chopped onions and chopped green chillies. Fry until transparent.

3. 3

   Further, add ginger garlic paste and fry till raw smell leaves.

4. 4

   When the onion ginger garlic is cooked., add chopped tomatoes, salt and cook until the tomatoes are mushy. You can close cook if needed.

5. 5

   Open and add turmeric powder, chilli powder, coriander powder, cumin powder, pepper powder, and mix well.

6. 6

   Close cook until oil leaves out from the masala. Stir in between.

7. 7

   Add water to make it thin and also kasuri methi. Cook again until thick.

8. 8

   Meanwhile, in another pan, fry onion and capsicum pieces with little oil until slightly roasted.

9. 9

   Add this to the curry along with the egg white cubes.

10. 10

    Lastly, sprinkle garam masala, chopped coriander leaves and mix gently.

11. 11

    Close cook for another 3-5 minutes in simmer before serving,