Egg Jalfrezi Recipe | Mehboob’s Kitchen | Chef Mehboob Khan

Method:
Take ½ cup oil in the pan and add in ½ cup oil and 1 tsp ginger garlic paste. Add in 1 cup tomato ketchup, 2 tbsp chili sauce, salt, roasted and crushed cumin, 1 tsp chicken cube and 1 tsp red chili flakes. Take a pan and add in some oil. Sauté capsicum and onion and add it in it pan. Fry the boiled eggs and add it in the frying pan. Dish the Jalfrezi in the dish. Cut the eggs in to two halve and add in the in the serving dish. Serve hot.

Method:
Heat oil in a pan fry onions till brown and remove , now fry ginger garlic for a min , now add turmeric , red chili powder , whole spice, and meat balls & cook for 5 min , now add salt , 1cup water , bring it to boil cook for 10 min , now add yogurt cook for 10 min , now grind the fried onion and add in the gravy , lastly add screw pine essence cook for 10 min and serve .

Method:
• All chutney ingredients mix blended and keeps a side.
• Now heat oil fry onion, ginger and garlic then chicken add and fry for 5 minutes.
• After this red chili, turmeric, cumin, coriander and salt mix and further cook 1 minute.
• Then potato, garam masala powder, tomato cubes and 3 cup of water boil then slow flame cook for 10 minutes.
• Finally add chopped coriander and remove from flame.
• Then sandwich bread cut in to 2 pieces and fill chicken curry and serve with chutney.