Boiled Egg Curry

Name: Boiled Egg Curry
Ingredients: 4 hard boiled eggs; 4 tablespoons canola oil divided; 2 onions roughly chopped; 3 tomatoes roughly chopped; 2 green chillies or just one for the faint hearted; 2 garlic cloves minced; 2 teaspoons fresh ginger grated; 2 teaspoons ground coriander; 1 teaspoon ground cumin; 1 teaspoon Garam Masala; 1/2 teaspoon turmeric powder; 1/2 teaspoon chilli powder; salt to taste; coriander leaves Chopped fresh, to garnish

14 ingredients

6 steps

Ingredients

4 hard boiled eggs
4 tablespoons canola oil divided
2 onions roughly chopped
3 tomatoes roughly chopped
2 green chillies or just one for the faint hearted
2 garlic cloves minced
2 teaspoons fresh ginger grated
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon Garam Masala
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
salt to taste
coriander leaves Chopped fresh, to garnish

Directions

1

Boil 4 eggs in boiling water for about 10 minutes.
2

Heat 2 tablespoons canola oil in a deep pan over medium heat. Add the chopped onions and fry until golden. Take off the heat. Transfer the fried onions from the pan to a food processor. Grind the onions, tomatoes, green chillies into a smooth paste.
3

Heat the remaining 2 tablespoons of canola oil in the same pan over medium heat. Add the onion paste. Fry for 2-3 minutes. Stir in ginger and garlic and all the dry spices. Fry until the oil begins to separate from the onion tomato mixture.
4

Add 2 cups of water bring to a boil on a medium flame.
5

Cut the boiled eggs into halves lengthside and add them to the gravy. Simmer for 10 minutes or till the gravy is thickened/ reduced to about 3/4 of the original quantity after you added the water
6

Garnish with coriander leaves. Serve hot with rice or flatbread.