Indian Egg Curry recipe

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Ingredients

2 teaspoons vegetable oil, or more to taste
1 teaspoon cumin seeds
½ teaspoon mustard seed
1 onion, chopped
2 teaspoons ground coriander
1 teaspoon ginger-garlic paste
1 teaspoon red chile powder, or more to taste
4 tomatoes, chopped
1 cup water
6 hard-boiled eggs, peeled, or more to taste
salt to taste

Nutrition Info

197 calories
carbohydrate: 12.9 g
cholesterol: 318 mg
fat: 11 g
fiber: 3.4 g
protein: 11.7 g
saturatedFat: 2.9 g
servingSize: -
sodium: 187 mg
sugar: 7.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large skillet over medium heat. Add cumin seeds and mustard seeds, cook and stir until browned, about 1 minute. Add onion, cook and stir until golden, about 6 minutes. Stir in coriander, ginger-garlic paste, and chile powder, cook until fragrant, about 1 minute.

  2. Stir tomatoes into the skillet. Cover and cook until softened, 5 to 10 minutes. Pour in water, bring to a boil. Add eggs, cook until flavors combine, about 2 minutes. Season curry with salt and remove from heat.

Recipe Yield

4 servings

Recipe Note

Made with the easiest ingredients and tastes yummy. Garnish with cilantro leaves and serve hot with any kind of bread.

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