Egg Curry
A rich and flavorful egg curry featuring boiled eggs in a spicy tomato sauce, perfect for serving with rice or naan.
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Servings: 4 servings
Calories: 300kcal
Ingredients
- 4 boiled eggs
- 2 tablespoons oil
- 1 large onion finely chopped
- 2 tomatoes pureed
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Heat oil in a pan over medium heat.
- Add cumin seeds and let them splutter.
- Stir in the chopped onions and sauté until golden brown.
- Add ginger-garlic paste and cook for 2 minutes.
- Pour in the tomato puree and cook until the oil separates.
- Add turmeric, red chili powder, and salt; mix well.
- Carefully add the boiled eggs, coating them with the sauce.
- Sprinkle garam masala and stir gently.
- Simmer for 5-7 minutes to allow flavors to meld.
- Garnish with fresh coriander leaves before serving.
Nutrition
Calories: 300kcal | Carbohydrates: 25g | Protein: 20g | Fat: 15g | Fiber: 3g