1Made with AI
Classic Indian Egg Curry
Ingredients
- 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 powder0,5 teaspoon
- garam masala1 teaspoon
- red chili powder1 teaspoon
- water1 cup (240ml)
- salt0,5 teaspoon
- 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 eggs, cool under cold water, peel, and set aside.
- 2
Heat the vegetable oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
- 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 minute until fragrant.
- 5
Add the chopped tomatoes and cook until they soften and the oil begins to separate, about 5-7 minutes.
- 6
Add coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for 2 minutes.
- 7
Pour in 1 cup of water and bring the mixture to a gentle simmer.
- 8
Add the peeled boiled eggs to the curry. You can make small slits in the eggs to allow the flavors to seep in.
- 9
Sprinkle garam masala over the curry and simmer for another 5 minutes, allowing the eggs to absorb the flavors.
- 10
Garnish with chopped cilantro and serve hot with rice or Indian bread.
