Indian Egg Curry

Ingredients

• 6 hard-boiled eggs
• 2 onions, blended to paste
• 2 tomatoes, blended
• 1 tbsp ginger-garlic paste
• 1 tsp cumin
• 1 tsp coriander powder
• 1/2 tsp turmeric
• 1 tsp chilli powder
• 1 tsp garam masala
• 4 tbsp oil
• Salt
• Coriander

Instructions

1. Slash the boiled eggs; fry briefly in oil until golden; set aside.
2. Cook onion paste until golden in the same oil.
3. Add ginger-garlic and ground spices.
4. Pour in tomato; cook until thick and oil separates.
5. Add 1 cup water and simmer 10 minutes.
6. Return the eggs; cook 5 more minutes.
7. Finish with garam masala and coriander.

Serving suggestions

• Lovely with rice or paratha.

Storage & reheating

Keeps 3 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions