Description
This egg curry is flavorful and fresh from fried Indian spices and seasonal tomatoes and eggs.
Ingredients
Scale
- 3 eggs, hard-boiled and cut in half
- 2 tablespoon ghee or vegetable oil
- 1/2 teaspoon mustard seeds
- pinch of asafetida/hing
- 1/2 teaspoon cumin seeds
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 large tomatoes, chopped
- 1/2 teaspoon garam masala
- 1 teaspoon coriander powder
- 1/4 teaspoon chili powder
- 1/3 teaspoon turmeric powder
- 1/2 teaspoon amchoor powder (dried mango powder) – optional
- 1 tablespoon Greek yogurt
- salt
- cilantro for garnish
Instructions
- Hard boil 3 eggs, peel, cut in half and set aside.
- Heat ghee or oil in a pan under medium heat.
- Add in mustard seeds, asafetida/hing and cumin seeds.
- When the mustard seeds start to pop, add in the onions and cook until they are translucent and fragrant.
- Add in the garlic and ginger and stir them around. Fry for 30 seconds (you should be able to smell the garlic).
- Add in the tomatoes and mix up well and mash them down a bit.
- Then add in the garam masala, coriander powder, chili powder and turmeric.
- When the mixture starts to bubble a little, turn the heat down so it is simmering.
- Simmer the mixture until the tomatoes break down and becomes a pulpy sauce ~ 6-7 minutes.
- Add in the amchoor and mix. This is an optional ingredient that adds a nice sour taste to the dish.
- Mix a tablespoon of Greek yogurt in very well and add salt to taste.
- At this point, you can drop the eggs in gently and spoon the gravy over them.
- Simmer with eggs for 2 minutes.
- Turn off the heat and garnish with chopped cilantro.
- Prep Time: 15 mins
- Cook Time: 15 mins