Créé avec l’IA
Egg Tomato Curry
30 min 240 kcal par portion Moyen
Ingrédients
4 Portions
- large eggs4 pieces
- vegetable oil2 tablespoons
- cumin seeds1 teaspoon
- large onion1 piece
- garlic2 cloves
- medium tomatoes3 pieces
- salt1 teaspoon
- turmeric powder1 teaspoon
- red chili powder1 teaspoon
- garam masala1 teaspoon
- water0,5 cup
- fresh 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 cumin seeds and let them sizzle for a few seconds until fragrant.
- 3
Add the finely chopped onion to the pan and sauté until it becomes golden brown.
- 4
Stir in the minced garlic and cook for another minute.
- 5
Add the chopped tomatoes to the pan and cook until they become soft and mushy.
- 6
Add the salt, turmeric powder, red chili powder, and garam masala. Mix well and cook for a couple of minutes.
- 7
Pour in the water and bring the mixture to a simmer.
- 8
Gently add the boiled eggs to the curry and let them cook in the sauce for about 5 minutes.
- 9
Garnish with fresh cilantro before serving. Enjoy your Egg Tomato Curry!
