Créé avec l’IA
Egg Masala Tomato Curry with Rice
40 min 233 kcal par portion Moyen
Ingrédients
4 Portions
- cooked white rice2 cups
- large eggs4 pieces
- medium onion, sliced1 piece
- green chillies, chopped2 pieces
- red chilli powder1 teaspoon
- garlic paste1 teaspoon
- medium tomatoes, pureed2 pieces
- chicken masala1 teaspoon
- salt1 teaspoon
- vegetable oil1 tablespoon
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a large pan over medium heat.
- 2
Add the sliced onion and sauté until golden brown, about 4-5 minutes.
- 3
Add the chopped green chillies and 1 teaspoon garlic paste. Sauté for 1 minute until fragrant.
- 4
Stir in the pureed tomatoes and cook for 3-4 minutes until the oil starts to separate.
- 5
Add 1 teaspoon red chilli powder, 1 teaspoon chicken masala, and 1 teaspoon salt. Mix well and cook for another 2 minutes.
- 6
While the masala is cooking, boil the eggs in a separate pot for 8-10 minutes until hard-boiled. Peel and set aside.
- 7
Make small slits on the boiled eggs and add them to the tomato masala. Gently coat the eggs with the masala and simmer for 3-4 minutes.
- 8
Serve the egg masala tomato curry hot with 2 cups of cooked white rice.
