Créé avec l’IA
Spicy Indian Egg Curry
45 min 962 kcal par portion Moyen
Ingrédients
4 Portions
- large eggs8 pieces
- vegetable oil2 tablespoons
- large onion1 piece
- tomatoes2 pieces
- ginger-garlic paste1 tablespoon
- cumin seeds1 teaspoon
- turmeric powder1 teaspoon
- red chili powder2 teaspoons
- garam masala1 teaspoon
- coriander powder1 teaspoon
- saltto taste
- fresh coriander leavesfor 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 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 minute 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 turmeric powder, red chili powder, coriander powder, and salt. Cook for 2-3 minutes.
- 7
Add the boiled eggs to the pan and gently stir to coat them with the spice mixture.
- 8
Sprinkle garam masala over the eggs and mix well.
- 9
Let the curry simmer for 5 minutes, allowing the flavors to meld together.
