Egg Curry
This flavorful egg curry is made with boiled eggs cooked in a rich and aromatic tomato-based gravy.
Ingredients - Serves 4
- Fresh coriander leaves - For garnish
- Oil - 2 tablespoons
- Salt - To taste
- Garam masala - 1/2 teaspoon
- Cumin powder - 1/2 teaspoon
- Coriander powder - 1 teaspoon
- Red chili powder - 1 teaspoon
- Turmeric powder - 1/2 teaspoon
- Green chilies - 2, slit
- Garlic - 3 cloves, minced
- Ginger - 1-inch piece, grated
- Tomatoes - 2, pureed
- Onion - 1, finely chopped
- Eggs - 6, boiled and peeled
Let's Get Started
- Heat oil in a pan over medium heat.
- Add the chopped onions and sauté until golden brown.
- Add the grated ginger, minced garlic, and slit green chilies. Sauté for a minute.
- Add the tomato puree and cook until the oil separates from the masala.
- Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well.
- Add a little water if needed to adjust the consistency of the gravy.
- Gently add the boiled eggs to the gravy and simmer for 5-7 minutes, allowing the flavors to blend.
- Sprinkle garam masala and garnish with fresh coriander leaves.
- Serve hot with rice or roti.
Dietary Info
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Calories: 350
- Fat: 15g
- Carbs: 20g
- Protein: 25g
- Sodium: 800mg
- Sugar: 5g
