Créé avec l’IA
Spicy Egg Curry
45 min 225 kcal par portion Moyen
Ingrédients
4 Portions
- large eggs8 pieces
- vegetable oil2 tablespoons
- large onion, finely chopped1 piece
- tomatoes, pureed2 pieces
- ginger-garlic paste2 teaspoons
- red chili powder1 teaspoon
- turmeric powder1 teaspoon
- cumin seeds1 teaspoon
- garam masala1 teaspoon
- saltto taste none
- fresh coriander leaves for garnishas needed none
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 splutter.
- 3
Add the finely chopped onion to the pan and sauté until golden brown.
- 4
Stir in the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
- 5
Add the pureed tomatoes to the pan and cook until the oil starts to separate from the mixture.
- 6
Mix in the red chili powder, turmeric powder, and salt. Cook for another 2 minutes.
- 7
Add the boiled eggs to the pan and gently stir to coat them with the spice mixture.
- 8
Sprinkle the garam masala over the eggs and mix well.
- 9
Let the curry simmer for 5 minutes, allowing the flavors to meld together.
