Ingredients with Measurements:
- 6 eggs
- 2 medium-sized tomatoes, chopped
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ginger paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 2 tbsp vegetable oil
- Salt to taste
- 2 cups water
- Fresh cilantro leaves for garnish
Special equipment needed:
- None
Step-by-step instructions:
1. Boil the eggs for 10 minutes, then peel and set aside.
2. Heat the oil in a pan over medium heat.
3. Add the cumin seeds and let them splutter for a few seconds.
4. Add the onions and sauté until they turn golden brown.
5. Add the garlic and ginger paste and sauté for another minute.
6. Add the chopped tomatoes and cook until they become soft and mushy.
7. Add the coriander powder, garam masala, turmeric powder, red chili powder, and salt. Mix well.
8. Add 2 cups of water and bring the mixture to a boil.
9. Reduce the heat and let the curry simmer for 10 minutes.
10. Cut the boiled eggs into halves and add them to the curry.
11. Let the curry simmer for another 5 minutes.
12. Garnish with fresh cilantro leaves.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 200
- Total fat: 15g
- Cholesterol: 280mg
- Sodium: 400mg
- Total carbohydrates: 7g
- Dietary fiber: 2g
- Sugars: 3g
- Protein: 12g
Substitutions for ingredients:
- Vegetable oil can be substituted with any other cooking oil.
- Fresh tomatoes can be substituted with canned tomatoes.
Variations:
- Add potatoes or peas to the curry for a more filling meal.
- Use coconut milk instead of water for a creamier curry.
- Add more or less chili powder depending on your spice preference.
Tips and tricks:
- Use fresh spices for the best flavor.
- Make sure to boil the eggs for 10 minutes to ensure they are fully cooked.
- Adjust the amount of water depending on how thick or thin you want the curry to be.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pan over medium heat until heated through.
Presentation ideas:
- Serve the curry with rice or naan bread.
Garnishes:
- Fresh cilantro leaves
Pairings:
- Serve with rice or naan bread.
Suggested side dishes:
- Cucumber raita
- Papadums
Troubleshooting advice:
- If the curry is too thick, add more water.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to fully cook the eggs to avoid any risk of salmonella.
Food history:
- Egg curry is a popular dish in Indian cuisine and is often served as a breakfast or lunch dish.
Flavor profiles:
- Spicy, tangy, and savory
Serving suggestions:
- Serve hot with rice or naan bread.
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Region: Indian