Créé avec l’IA
Egg Curry
30 min 244 kcal par portion Moyen
Ingrédients
4 Portions
- large eggs8 pieces
- vegetable oil2 tablespoons
- onion, chopped1 piece
- tomatoes, chopped2 pieces
- ginger paste1 teaspoon
- garlic paste1 teaspoon
- cumin powder1 teaspoon
- coriander powder1 teaspoon
- turmeric powder1 teaspoon
- chili powder1 teaspoon
- saltto taste
- water1 cup
- chopped cilantro2 tablespoons
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 chopped onion and sauté until golden brown.
- 3
Add the ginger paste and garlic paste to the pan and sauté for another minute until fragrant.
- 4
Stir in the chopped tomatoes and cook until they become soft and the oil starts to separate.
- 5
Add the cumin powder, coriander powder, turmeric powder, and chili powder to the pan. Mix well and cook for 2-3 minutes.
- 6
Pour in the water and add salt to taste. Bring the mixture to a simmer.
- 7
Gently add the boiled eggs to the curry. Cover the pan and let it simmer for about 5 minutes, allowing the eggs to absorb the flavors.
- 8
Garnish with chopped cilantro before serving. Enjoy your egg curry with rice or bread.
