Créé avec l’IA
Indian Egg Curry
40 min 238 kcal par portion Moyen
Ingrédients
4 Portions
- large eggs8 pieces
- vegetable oil2 tablespoons
- large onion, finely chopped1 piece (about 150g)
- medium tomatoes, chopped2 pieces (about 240g)
- ginger-garlic paste2 teaspoons
- cumin seeds1 teaspoon
- coriander powder1 teaspoon
- turmeric powder1 teaspoon
- garam masala1 teaspoon
- red chili powder1 teaspoon
- salt1 teaspoon
- water2 cups (480ml)
- chopped cilantro2 tablespoons
Instructions
- 1
Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, reduce heat and simmer for 10 minutes. Remove the eggs, cool under cold water, peel, and set aside.
- 2
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
- 3
Add the finely chopped onion and sauté until golden brown, about 6-8 minutes.
- 4
Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
- 5
Add the chopped tomatoes and cook until they soften and the oil begins to separate, about 5-7 minutes.
- 6
Add the coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for another 2 minutes.
- 7
Pour in 2 cups of water and bring the mixture to a gentle boil.
- 8
Add the peeled boiled eggs to the curry. Simmer for 8-10 minutes, allowing the eggs to absorb the flavors.
- 9
