Egg Curry

Name: Egg Curry
Ingredients: 3 hard-boiled eggs; 2 tablespoons ghee or vegetable oil; 1/2 teaspoon black mustard seeds; Pinch asafetida; 1/2 teaspoon cumin seeds; 1 large onion, chopped; 2 garlic cloves, minced; 1 teaspoon ginger, grated; 2 large tomatoes, chopped; 1/2 teaspoon garam masala; 1 teaspoon coriander powder; 1/4 teaspoon chili powder; 1/3 teaspoon turmeric powder; 1 tablespoon Greek yogurt; cilantro for garnish; salt to taste

16 ingredients

11 steps

Ingredients

3 hard-boiled eggs
2 tablespoons ghee or vegetable oil
1/2 teaspoon black mustard seeds
Pinch asafetida
1/2 teaspoon cumin seeds
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon ginger, grated
2 large tomatoes, chopped
1/2 teaspoon garam masala
1 teaspoon coriander powder
1/4 teaspoon chili powder
1/3 teaspoon turmeric powder
1 tablespoon Greek yogurt
cilantro for garnish
salt to taste

Directions

1

Hard boil 3 eggs, peel, cut in half and set aside.
2

Heat ghee or oil in a pan under medium heat. Add in mustard seeds, asafetida/hing and cumin seeds.
3

When the mustard seeds start to pop, add in the onions and cook until they are translucent and fragrant.
4

Add in the garlic and ginger and stir them around. Fry for 30 seconds (you should be able to smell the garlic).
5

Add in the tomatoes and mix up well and mash them down a bit.
6

Then add in the garam masala, coriander powder, chili powder and turmeric. When the mixture starts to bubble a little, turn the heat down so it is simmering. Simmer the mixture until the tomatoes break down and becomes a pulpy sauce ~ 6-7 minutes.
7

Mix a tablespoon of Greek yogurt in very well and add salt to taste.
8

At this point, you can drop the eggs in gently and spoon the gravy over them.
9

Simmer with eggs for 2 minutes.
10

Turn off the heat and garnish with chopped cilantro.
11

Serve with rice.