Indian Egg Curry

Name: Indian Egg Curry
Ingredients: 2 teaspoons vegetable oil, or more to taste; 1 teaspoon cumin seeds; 1/2 teaspoon mustard seed; 1 onion, chopped; 2 teaspoons ground coriander; 1 teaspoon ginger-garlic paste; 1 teaspoon red chile powder, or more to taste; 4 tomatoes, chopped; 1 cup water; 6 hard-boiled eggs, peeled, or more to taste; salt to taste

11 ingredients

2 steps

Ingredients

2 teaspoons vegetable oil, or more to taste
1 teaspoon cumin seeds
1/2 teaspoon mustard seed
1 onion, chopped
2 teaspoons ground coriander
1 teaspoon ginger-garlic paste
1 teaspoon red chile powder, or more to taste
4 tomatoes, chopped
1 cup water
6 hard-boiled eggs, peeled, or more to taste
salt to taste

Directions

1

Heat oil in a large skillet over medium heat. Add cumin seeds and mustard seeds; cook and stir until browned, about 1 minute. Add onion; cook and stir until golden, about 6 minutes. Stir in coriander, ginger-garlic paste, and chile powder; cook until fragrant, about 1 minute.
2

Stir tomatoes into the skillet. Cover and cook until softened, 5 to 10 minutes. Pour in water; bring to a boil. Add eggs; cook until flavors combine, about 2 minutes. Season curry with salt and remove from heat.