Egg Curry
Egg curry is a flavorful dish made by simmering boiled eggs in a spiced tomato and onion gravy.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Eggs (hard boiled and peeled) | 10 | Count |
| Onion (medium size, finely chopped) | 3 | Count |
| Tomato (medium size, pureed) | 4 | Count |
| Ginger (grated) | 1 | Inch |
| Garlic (minced) | 4 | Clove |
| Green Chili (slit lengthwise) | 2 | Count |
| Coriander Powder | 2 | Tbsp |
| Cumin Powder | 1 | Tsp |
| Turmeric Powder | 0.5 | Tsp |
| Red Chili Powder | 1 | Tsp |
| Garam Masala | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Vegetable Oil | 3 | Tbsp |
| Water | 500 | Milliliters |
| Fresh Coriander Leaves (chopped for garnish) | 1 | Bunch |
Instructions
- Heat oil in a large pan over medium heat.
- Add chopped onions and sauté until golden brown.
- Add minced garlic, grated ginger, and slit green chilies. Sauté for 2 minutes.
- Add tomato puree and cook until the oil separates from the mixture.
- Stir in coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Cook for 2 minutes.
- Add water and bring the mixture to a boil.
- Gently add the boiled eggs to the gravy and simmer for 10 minutes.
- Sprinkle garam masala and stir gently.
- Garnish with chopped coriander leaves and serve hot.
Kitchen equipment
Blender or Food Processor