Vegetarian Indian Egg Curry - cooking recipe

Ingredients
    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
    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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