Description:
This Egg Curry recipe is a quick and easy dish that can be made in less than 30 minutes, provided you have all the ingredients ready. The curry is made with an onion, garlic, ginger, and tomato-based gravy, and then boiled eggs are added to complete the dish.
Cuisine: Indian
Course: Side Dish
Diet: Eggetarian
Ingredients:
- 4 boiled eggs
- 6 tomatoes, pureed
- 1 tsp turmeric powder
- 1 tsp garam masala powder
- 1 tsp coriander powder
- ½ tsp red chili powder
- ½ tsp sugar
- Salt to taste
- A handful of fresh coriander leaves, chopped
- 2 tbsp oil (for cooking)
- 1 onion, chopped
- 1-inch ginger, chopped
- 3 garlic cloves, chopped
- 2 green chilies, chopped
Preparation Time: 25 minutes
Cook Time: 30 minutes
Instructions:
- Heat 2 tablespoons of oil in a pan or kadhai. Add the chopped onion, garlic, and ginger. Sauté for 1-2 minutes until they soften.
- Once the onions are cooked, add turmeric powder, sugar, garam masala powder, coriander powder, salt, and red chili powder. Stir well and let it cook for another 2 minutes.
- After 2 minutes, add the pureed tomatoes, salt, and boiled eggs to the mixture. Cover the pan and cook for 10-15 minutes, allowing the eggs to absorb the flavors.
- Once cooked, turn off the heat and garnish with chopped fresh coriander leaves.
- Serve the egg curry with cumin rice, carrot salad, and spinach raita for a complete and delicious meal.
Enjoy this flavorful and quick egg curry for a comforting side dish!
