Description
A rich and flavorful egg curry made with coconut milk, onions, tomatoes, and a blend of spices. Perfect for a quick and satisfying meal.
Ingredients
Units
Scale
- 6 boiled eggs, cut in half
- 2 onions, chopped
- 2 tomatoes, chopped
- 4 green chillies, chopped
- 1 tbsp ginger-garlic paste
- 1 tbsp red chilli powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- Salt to taste
- 1 cup coconut milk
- 2 tbsp oil
- Curry leaves (optional)
Instructions
- Boil the eggs and cut them in half. Set aside.
- Heat 2 tablespoons of oil in a pan over medium heat.
- Add chopped onions, curry leaves, green chillies, and ginger-garlic paste. Sauté for 5-7 minutes until the onions are soft and translucent.
- Add chopped tomatoes and cook for another 5 minutes until they are soft.
- Stir in the red chilli powder, turmeric powder, garam masala, and salt. Cook for 2 minutes to let the spices bloom.
- Pour in 1 cup of coconut milk and bring the mixture to a gentle simmer.
- Add the boiled eggs to the curry and simmer for 5 minutes, allowing the eggs to absorb the flavors.
- Serve hot with rice or bread.
Notes
If you prefer, you can skip the coconut milk for a more traditional egg masala. This curry pairs well with rice or any Indian bread. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4 grams
- Sodium: 300 mg
- Fat: 18 grams
- Carbohydrates: 10 grams
- Fiber: 2 grams
- Protein: 12 grams
- Cholesterol: 186 mg