Egg Curry
By Shivangi Rao
Ingredients
- 5-6 hard-boiled eggs
- 1 yellow onion diced finely
- 1 can tomato sauce
- 1 can diced tomatoes
- 1 tbsp lemon juice
- 1 tsp Garam masala
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/2 tsp cayenne powder
- 1/4 tsp freshly ground black pepper
- 4 cloves garlic grated
- 1 tsp ginger grated
- 2 tbsps coconut cream
- 1 tbsp ghee
- Pinch of dried Kasoori Methi
- Chopped cilantro for garnish
Instructions
- Boil 6 eggs to your desired consistency (I like mine slightly soft). Peel eggs once cooled and set aside.
- In a separate pan, heat oil on medium heat. Add in onions and all spices and sauté until onions are cooked down. Then add in garlic and ginger. Continue to sauté.
- Once everything is sautéed well, add in tomato sauce and diced tomatoes. Let it simmer for 10-15 minutes.
- Add in coconut cream, kasoori methi, and lemon juice. Taste sauce and add more salt if necessary.
- Pour sauce into a serving dish. Add in boiled eggs (either whole or sliced in half, or both!).
- Garnish with cilantro and enjoy!
Tried this recipe?Mention @raodyrecipes if you like it!