Thool Zamboor Onion and tomato based Kashmiri egg curry Flavoured with a mix of dry spices. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 15 Nov 2014 in Recipes Course New Update Main Ingredients Eggs, Tomatoes Cuisine Kashmiri Course Main Course Egg Prep Time 16-20 minutes Cook time 11-15 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Non Veg Ingredients list for Thool Zamboor 4 Eggs 2 large Tomatoes 2 Onions 2 Green chillies 1 tablespoon Fresh coriander leaves 1 teaspoon Red chilli powder 2 tablespoon Oil 1 teaspoon Cumin seeds to taste Salt 1/4 teaspoon Turmeric powder 1/2 teaspoon Dry ginger powder (soonth) 1 teaspoon Aniseed (saunf) powder 1/2 teaspoon Ver Method Place eggs in boiling water and cook for about fifteen minutes. Drain and let them cool. Shell and cut them into halves and keep aside. Wash and chop tomatoes fine. Peel, wash and chop onions fine. Remove stems, wash and slit green chillies. Clean, wash and chop coriander leaves fine. Mix the red chilli powder in two tablespoons of water and keep aside. Heat oil in a pan, add the cumin seeds and green chillies and allow to splutter. Add the chopped onions and fry till golden brown. Add the tomatoes and salt and cook covered till the tomatoes are soft. Add the red chilli water, turmeric powder, ginger powder, aniseed powder, ver and one cup of water. Cook till the gravy thickens a little. Gently stir in the eggs and cook till the oil surfaces on top. Mix in the chopped coriander and serve hot. Nutrition Info Calories 215.9 Carbohydrates 7.98 Protein 8.03 Fat 16.86 Other Fiber 0.65 #Eggs #Oil #Onions #Salt #Tomatoes #Ver Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article