Egg Curry
18 ingredients
7 steps
Ingredients
- 8 hard-boiled eggs, peeled and quartered
- 1 tablespoon oil
- 2 onions, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 teaspoons coriander powder
- 1 teaspoon turmeric
- 12 teaspoon chili powder
- 3 teaspoons cumin powder
- 12 teaspoon salt
- 2 teaspoons tomato paste
- 1 (14 ounce) can chopped tomatoes, drained
- 12 cup water
- 2 teaspoons garam masala
- cooked rice
- scallion
- lime wedge
- plain yogurt
Directions
-
1In a small bowl or coffee cup, mix the coriander, turmeric, chili powder, cumin and salt.
-
2In a large frying pan, saute the onion, garlic and ginger in the oil until the onion softens.
-
3Add the spice mix to the onion mix, coating all the vegetables.
-
4Stir in the tomato paste, tomatoes and water.
-
5Allow to gently simmer 10-15 minutes uncovered, till the sauce begins to thicken.
-
6Gently stir in the eggs and the garam masala.
-
7Allow the eggs to heat through, and serve with rice, a few scallions, a dollop of yogurt, and a squeeze of lime, immediately.
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