Egg Curry
Egg curry is a delightful dish that combines the richness of eggs with a flavorful sauce, perfect for busy weeknights.
Ingredients
Main ingredients
- 6 large large eggs Hard boiled
- 2 tablespoons oil For frying
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 inch piece ginger, grated
- 2 large tomatoes, chopped
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala For garnishing
- ½ cup coconut milk
- to taste Salt
- to taste Fresh cilantro for garnish
Instructions
Preparation
- Hard boil the eggs for about 10 minutes, then cool, peel, and set aside.
Cooking
- Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
- Add onions, garlic, and ginger, and sauté until onions are translucent.
- Stir in chopped tomatoes, turmeric, coriander powder, and salt. Cook until tomatoes soften.
- Add coconut milk and bring to a simmer.
- Gently add boiled eggs to the curry and simmer for a few more minutes to absorb flavors.
- Sprinkle garam masala on top and garnish with fresh cilantro before serving.
Notes
Egg curry goes well with rice or flatbreads like naan or chapati. It can be stored in the fridge for up to 3 days. For added spice, include green chilies when sautéing the onions. Experiment with herbs like curry leaves for authenticity.