Egg Curry

INGREDIENTS

• 4 Egg
• 1 Onion
• 3 Tomato
• 3 cloves Garlic
• 2 tsp Ginger
• 4 tbsp Cooking Oil
• 0.5 tsp Ground Turmeric
• 1 tsp Ground Cumin
• 2 tsp Ground Coriander
• 1 tsp Garam Masala
• 0.5 tsp Chilli Powder
• 1 tsp Salt
• 1 cup Water
• 4 tbsp Cilantro

STEPS

1. 1

   Place 4 eggs in a saucepan, cover with cold water, and bring to a boil. Boil for 9 minutes, then transfer the egg to cold water for 5 minutes. Peel and set aside.

   ⏱ 9 min

2. 2

   Heat 4 tbsp of cooking oil in a deep frying pan over medium heat. Add 1 onion (finely chopped) and cook for 6 minutes, stirring occasionally, until softened and lightly golden.

   ⏱ 6 min

3. 3

   Add 3 cloves of garlic (minced) and 2 tsp of ginger, then cook for 1 minute until fragrant. Stir in 0.5 tsp of ground turmeric, 1 tsp of ground cumin, 2 tsp of ground coriander, and 0.5 tsp of chilli powder and cook for 30 seconds.

   ⏱ 2 min

4. 4

   Add 3 tomatoes (finely chopped) and 1 tsp of salt. Cook for 8 minutes, stirring and pressing the tomato, until it breaks down into a thick, glossy masala.

   ⏱ 8 min

5. 5

   Add 1 cup of water and simmer for 5 minutes until the curry is smooth and slightly thickened.

   ⏱ 5 min

6. 6

   Add the peeled boiled egg and turn it gently in the sauce for 2 minutes so it is coated and warmed through. Sprinkle over 1 tsp of garam masala and 4 tbsp of cilantro (chopped), then serve hot.

   ⏱ 2 min