Spiced Egg Curry recipe

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Ingredients

3 tablespoons cooking oil
1 (1/2 inch) piece ginger, grated
4 curry leaves, or to taste
2 onions, finely sliced
1 teaspoon garlic paste
2 tablespoons chili powder
1 tablespoon coriander powder
½ teaspoon turmeric powder
salt to taste
2 ripe tomatoes, chopped
1 teaspoon tomato paste
4 hard-boiled eggs, chopped

Nutrition Info

253.7 calories
carbohydrate: 18 g
cholesterol: 212 mg
fat: 16.8 g
fiber: 5.1 g
protein: 9.2 g
saturatedFat: 3.4 g
servingSize: -
sodium: 203.7 mg
sugar: 7.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a pan over medium heat. Add ginger and curry leaves, cook and stir until flavor is released, 3 to 5 minutes.

  2. Place onions into the pan containing the ginger mixture, cook until the onions are translucent, 3 to 4 minutes. Add garlic paste, cook until garlic releases aroma, 3 to 4 minutes.

  3. Pour chili powder, coriander powder, turmeric powder, and salt into the onion mixture. Cook and stir, being careful not to burn the spices, until spices are incorporated, about 2 minutes.

  4. Stir tomatoes and tomato paste into the pan, cook and stir until the tomatoes are soft, about 5 minutes.

  5. Add boiled eggs to the pan, stir until eggs are coated, about 1 minute.

Recipe Yield

4 1 cup servings

Recipe Note

Onions, garlic, ginger, and tomatoes with a hit of spices and egg. A very south Indian curry, and easy to make. You can make sandwiches or stuff the curry in roti and pita, or eat it with rice and yogurt.

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