Egg Curry
Delicious and simple egg curry with potatoes and simple spices, perfect for a simple weeknight meal with rice or bread.
Ingredients
- 3 eggs hard-boiled and peeled.
- 1 Potato, medium peeled cut into 4-6 pieces
- ½ cup oil
- 1 Onion, large sliced
- 1 tablespoon ginger garlic paste
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 2 tomatoes, large or 1 cup crushed tomato
- ½ teaspoon Green chilli, chopped optional
- Cilantro for Garnish
Instructions
- In a pot on low to medium heat, add oil and sliced onion. Cook till golden in color. Keep on stirring as the onion turns brown very quickly. Add a couple of tablespoons of water if you think the onion may burn.
- Add ginger-garlic paste and cook for 1-2 minutes. Add a couple of tablespoons of water if you think the mixture may burn.
- Add the ground spices and cook. Add water if needed to avoid burning or sticking on the bottom.
- Once all the spices are incorporated, add the tomatoes and green chili and mix until fully incorporated.
- Add the potatoes and mix well. Add a cup of water, mix and cover and cook on low heat till potatoes are soft.
- Add the peeled, hard-boiled eggs and coat them with the curry. Cover until ready to serve.
- Garnish with Cilantro