Egg Curry

15 ingredients
7 steps

Ingredients

  • 2 tablespoon oil
  • 1 teaspoon cumin seeds
  • 3 large onions (pureed)
  • 4 serrano green chilies
  • 1 tablespoon ginger (grated)
  • 4 cloves garlic (chopped)
  • 1 28 ounce tin tomatoes (pureed)
  • 2 teaspoons red chili powder
  • 1 teaspoon coriander seeds (toasted and ground)
  • 1 teaspoon turmeric powder
  • 1 tablespoon garam masala
  • salt and pepper to taste
  • 6-8 hard-boiled eggs (cut in half)
  • 3 tablespoons yogurt (plain)
  • 3 tablespoons cilantro (chopped)

Directions

  1. 1
    1. Heat the oil in a pan.
  2. 2
    2. Add the cumin seeds and saute until the sizzle.
  3. 3
    3. Add the onion and chilies and saute until golden brown, about 15 minutes.
  4. 4
    4. Add the ginger and garlic and saute until fragrant, about 30-60 seconds.
  5. 5
    5. Add the tomatoes, chili powder, coriander, cumin, turmeric, garam masala, salt and pepper and simmer for about 10 minutes.
  6. 6
    6. Add the eggs and cook until heated.
  7. 7
    7. Remove from heat and mix in the yogurt and cilantro.

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