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Ingredients
- Serves 4-6 people
4 eggs (hard-boiled)
2 tbsp oil
1 tsp turmeric powder
1 tsp chili powder
curry paste:
2 tbsp oil
3 tbsp onion paste
1 tbsp ginger paste
1 tbsp garlic paste
½ cup fresh tomato puree
½ tsp mustard seeds
2 green chilies (sliced thinly)
1 tbsp chili powder
1 tsp turmeric powder
1 sprig curry leaf
½ tsp cumin powder
½ tsp coriander powder
½ cup water
salt to taste
½ tsp sugar
garnish:
chopped coriander leaves
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Recipe Courtesy of
Asian Food Network
Asian Food Network
Egg Curry
A savory dish that elevates the simple hard-boiled egg into a spicy, tasty curry. Made from a fragrant blend of spices and aromatics like garlic, ginger, mustard seeds, turmeric, cumin and coriander powder, the gravy gets its fiery red color from the fresh tomato puree and chili powder. Filled with authentic Indian flavors, this fuss-free Egg Curry is a great addition to your dinner table and is best eaten with a bowl of rice or flatbreads such as naan or prata.
- Medium
- 20 min
- 10 min
- 15 min
- 2 steps
- 20 Ingredients
- Medium
- 2 steps
- 20 Ingredients
- 20 min
- 10 min
- 15 min
Instructions
-
Prepare the egg
- In a pan, over medium heat, add cooking oil.
- Add turmeric powder, chili powder. Stir well.
- Add hardboiled egg and leave to cook till it’s light brown.
- Remove from pan. Set aside
-
Cook the puree
- Lower heat. In the same pan, add cooking oil.
- Add mustard seeds, cumin powder, coriander powder, turmeric powder, chili powder and curry leaves.
- Add green chili. Stir well.
- Add onion paste, ginger paste and garlic paste. Stir well. Leave to cook slightly till fragrant.
- Add fresh tomato puree. Stir and cook the puree.
- Add water.
- Season with salt and sugar.
- Add cooked boiled egg. Stir.
Plate and Serve!
Garnish with freshly chopped coriander leaves. Serve with rice or roti.
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Ingredients
- Serves 4-6 people
-
4 eggs (hard-boiled)
-
2 tbsp oil
-
1 tsp turmeric powder
-
1 tsp chili powder
-
curry paste:
2 tbsp oil
-
3 tbsp onion paste
-
1 tbsp ginger paste
-
1 tbsp garlic paste
-
½ cup fresh tomato puree
-
½ tsp mustard seeds
-
2 green chilies (sliced thinly)
-
1 tbsp chili powder
-
1 tsp turmeric powder
-
1 sprig curry leaf
-
½ tsp cumin powder
-
½ tsp coriander powder
-
½ cup water
-
salt to taste
-
½ tsp sugar
-
garnish:
chopped coriander leaves
Nutrition
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