Créé avec l’IA
Hot Egg Curry with Rice
40 min 162 kcal par portion Moyen
Ingrédients
4 Portions
- large eggs4 pieces
- rice1 gram
- vegetable oil2 tablespoons
- onion1 piece
- tomatoes2 pieces
- red chili powder2 teaspoons
- turmeric powder1 teaspoon
- cumin seeds1 teaspoon
- garlic2 cloves
- ginger1 teaspoon
- saltto taste
- fresh corianderfor garnish
Instructions
- 1
Boil the eggs in a pot of water for about 10 minutes until they are hard-boiled. Once done, peel the eggs and set them aside.
- 2
Heat the vegetable oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
- 3
Add the chopped onion to the pan and sauté until golden brown.
- 4
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- 5
Add the pureed tomatoes, red chili powder, turmeric powder, and salt to the pan. Cook the mixture until the oil starts to separate from the masala.
- 6
Gently add the boiled eggs to the pan, coating them with the masala. Let them simmer for about 5 minutes.
- 7
Meanwhile, cook the rice according to the package instructions.
- 8
Serve the hot egg curry over the cooked rice, garnished with fresh coriander.
