Indian Egg Curry - cooking recipe

Ingredients
    2 teaspoons vegetable oil, or more to taste
    1 teaspoon cumin seeds
    1/2 teaspoon mustard seed
    1 onion, chopped
    2 teaspoons ground coriander
    1 teaspoon ginger-garlic paste
    1 teaspoon red chile powder, or more to taste
    4 tomatoes, chopped
    1 cup water
    6 hard-boiled eggs, peeled, or more to taste
    salt to taste
Preparation
    Heat oil in a large skillet over medium heat. Add cumin seeds and mustard seeds; cook and stir until browned, about 1 minute. Add onion; cook and stir until golden, about 6 minutes. Stir in coriander, ginger-garlic paste, and chile powder; cook until fragrant, about 1 minute.
    Stir tomatoes into the skillet. Cover and cook until softened, 5 to 10 minutes. Pour in water; bring to a boil. Add eggs; cook until flavors combine, about 2 minutes. Season curry with salt and remove from heat.

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