Egg Curry

🛒 Ingredients

• Hard-boiled eggs 110 g · 155 kcal
• Onion, chopped 75 g · 30 kcal
• Tomatoes, pureed 110 g · 20 kcal
• Ginger-garlic paste 8 g · 10 kcal
• Vegetable oil 12 g · 106 kcal
• Green chilies, chopped 3 g · 1 kcal
• Turmeric powder 1 g · 3 kcal
• Coriander powder 2 g · 5 kcal
• Cumin powder 1 g · 3 kcal
• Red chili powder 1 g · 3 kcal
• Garam masala 1 g · 3 kcal
• Water 60 g · 0 kcal
• Fresh coriander leaves, chopped 5 g · 1 kcal

👨‍🍳 Instructions

1. Boil the eggs until hard-boiled, then peel and make small slits on their surface; set aside.
2. Heat oil in a pan, add chopped onions and sauté until golden brown.
3. Add ginger-garlic paste and green chilies, sauté for a minute until aromatic.
4. Stir in turmeric, coriander, cumin, and red chili powders; cook for 30 seconds, adding a splash of water to prevent burning.
5. Pour in the tomato puree, mix well, and cook until the oil separates from the masala, about 5-7 minutes.
6. Add water, bring to a simmer, then gently place the hard-boiled eggs into the curry.
7. Cover and simmer for 10-15 minutes, allowing the flavors to meld.
8. Stir in garam masala and garnish with fresh coriander leaves before serving hot with rice or bread.