Vegetarian Indian Egg Curry recipe
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Ingredients
- 2 tablespoons oil ½ teaspoon mustard seeds ½ teaspoon cumin seeds, or to taste ½ teaspoon fenugreek seeds 1 red onion, diced 2 cups diced tomatoes 3 dried red chile peppers 1 clove garlic 1 teaspoon grated fresh ginger 1 teaspoon chili powder 1 teaspoon salt ½ teaspoon ground coriander ½ teaspoon cumin 3 hard-boiled eggs, sliced ¼ bunch fresh cilantro, chopped
Nutrition Info
- 105.3 caloriescarbohydrate: 5.6 gcholesterol: 106 mgfat: 7.7 gfiber: 1.6 gprotein: 4.3 gsaturatedFat: 1.6 gservingSize: -sodium: 429.1 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Indian Egg Curry
Directions
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Heat oil in a pan over medium heat. Add mustard seeds, cumin seeds, and fenugreek seeds, cook and stir until the seeds begin to sputter, about 5 minutes.
Add onion to the pan, cook and stir until the onion turns golden, about 5 minutes.
Stir tomatoes, red chile peppers, garlic, ginger, chili powder, salt, ground coriander, and cumin into the onion mixture. Cook and stir until the tomato begins to break down, 5 to 7 minutes.
Stir eggs into the curry, reduce heat to low and simmer until flavors are mixed, about 5 minutes. Garnish with cilantro.