Easy Egg Curry Recipe
Ingredients:
- 4–6 hard-boiled eggs
- 2 tablespoon mastered or refine oil
- 2-3 green chilies, slit (adjust based on your spice preference)
- 1 medium onions, chopped
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 2 medium tomatoes, chopped
- 2 medium size potatos, sliced into long and thin pieces
- 1 teaspoon turmeric powder
- Salt to taste
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- Fresh coriander (for garnish)
Instructions:
- Peel boiled eggs, poke a few holes with a fork or knife.
- Heat oil in a large pan over medium heat.
- Add the sliced potatos and fry them lightly.
- Add hot water and bolied the potatos. If needed set them aside or cook them with potatos.
- Add green chilies.
- Add chopped onions and fry them lightly
- Add minced garlic and ginger and fry them lightly.
- Add chopped tomatoes and cook until they soften and turn pulpy, around 5 minutes.
- Add turmeric, coriander powder, cumin powder. Stir well to combine the spices and cook for 1-2 minutes until fragrant.
- Pour in the water, stir to combine, and bring the mixture to a gentle simmer. Adjust the salt to your taste.
- Now add the boiled egg into the curry, making sure they are submerged in the sauce. Let them cook for about 8-10 minutes until the fish is cooked through and tender.
- Once the egg curry is cooked, remove from heat and garnish with freshly chopped coriander leaves.
- Serve the egg curry with potatos, hot with steamed rice, roti, or naan. Enjoy the rich, flavorful taste!