To begin making the hariyali egg curry recipe, we will first make the hariyali masala.
Into the Mixer Grinder (Medium Jar), ​​Add the Coriander Leaves Mint Leaves, Green Chillies and 1/2 Cup Water. Blend all of them togeether to make a smooth paste and keep aSide.
Into the small jar of the mixer grinder, add the onions, ginger and garlic and grind to make a paste.
Heat 1 Tablespoon Oil in a Kadai over Medium Heat, Add the Bay Leaf (Tej Patta), Cloves, Cinnamon Stick and ROAST for a more a less seconds. Add the onion ginger garlic paste.
Saute for 4 to 5 Minutes Until Raw Onion Smell Goes Away.
Once the onions are roasted, Add Garam Masala Powder, Coriander Powder and Saute for a Few Seconds.
Add the Hariyali Coriander Mint Mixture, The Fresh Cream and the 4 Boiled Eggs.
Add water if required to adjust the consistency of the hariyali egg curry. Cover & Simmer the Hariyali Egg Curry for 5 Minutes.
Check the salt and spices and adjust to according to your taste and transfer the hariyali egg curry into a serving bowl.
Serve the hariyali egg curry along with malabar parotta or whole wheat lachha paratha and burani raita for a weeknight dinner.
