Vegetarian Indian Egg Curry - cooking recipe
Ingredients
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2 tablespoons oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds, or to taste
1/2 teaspoon fenugreek seeds (optional)
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
1/2 teaspoon ground coriander
1/2 teaspoon cumin
3 hard-boiled eggs, sliced
1/4 bunch fresh cilantro, chopped (optional)
Preparation
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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.
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