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Spicy Indian Egg Curry

Servings: 2

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

  • 4 units Eggs
  • 1 large Onion, finely chopped
  • 2 small Tomatoes, finely chopped
  • 2 units Garlic cloves, minced
  • 1 unit Green chili, finely chopped
  • 1/2 teaspoon Ground turmeric
  • 1/2 teaspoon Ground cumin
  • 1/2 teaspoon Ground coriander
  • 1/4 teaspoon Red chili powder
  • 1/2 teaspoon Garam masala powder
  • 2 tablespoons Cooking oil
  • 2 tablespoons Fresh cilantro, chopped
  • To taste Salt

Instructions:

  1. Boil the eggs for 8-10 minutes, then cool, peel and set aside.
  2. Heat the oil in a pan over medium heat. Add the chopped onion and sauté until it turns golden brown.
  3. Add the minced garlic and green chili to the pan, stirring frequently.
  4. Add the chopped tomatoes and cook until they are soft and the oil starts to separate from the mixture.
  5. Incorporate the ground turmeric, cumin, coriander, red chili powder, and salt. Stir well and cook for a minute to blend the spices together.
  6. Pierce the hard-boiled eggs with a fork several times and add them to the pan, carefully coating them with the curry sauce.
  7. Cover the pan, lower the heat and let everything simmer for about 10 minutes.
  8. Sprinkle the curry with garam masala and fresh cilantro before serving. This dish pairs well with steamed rice or warm naan bread.