I have seen a few posts (
) about egg curry which sounded pretty interesting. I like eggs but I don’t seem to get around to using them in savoury dishes all that often. With curries being one of my favorite types of savoury dishes I was sold on trying an egg curry. This is a pretty easy curry dish. I chopped the onions and chilies in the food processor to save some time. However, I have gotten used to toasting and grinding coriander seeds and cumin seeds in a mortar and pestle. (Fresh ground cumin seeds smell really good.) Serve with some rice and it is a fairly quick and tasty meal.
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 2 onions (pureed)
- 4 small green chilies
- 1 tablespoon ginger (grated)
- 2 cloves garlic (chopped)
- 1 28 ounce tin tomatoes (crushed or pureed)
- 1 teaspoon red chili powder
- 1 teaspoon coriander seeds (toasted and ground)
- 1 teaspoon cumin seeds (toasted and ground)
- 1 teaspoon turmeric powder
- 1 tablespoon garam masala
- salt and pepper to taste
- 4 hard-boiled eggs (cut in half)
- 3 tablespoons yogurt (plain)
- 3 tablespoons cilantro (chopped)
- Heat the oil in a pan.
- Add the cumin seeds and saute until the sizzle.
- Add the onion and chilies and saute until golden brown, about 5-15 minutes.
- Add the ginger and garlic and saute until fragrant, about 30-60 seconds.
- Add the tomatoes, chili powder, coriander, cumin, turmeric, garam masala, salt and pepper and simmer for about 10 minutes.
- Add the eggs and cook until heated.
- Remove from heat and mix in the yogurt and cilantro.