Spicy Indian Egg Curry
🌟Main ingredient:Eggs
✨secondary ingredients: onions and tomatoes
⏱️Cooking time: 60 minutes
🌶️Spice level: Very spicy
👨👩👦👦Number of diners: Only me
Ingredients
6
eggs
2
onions,
finely
chopped
2
tomatoes,
diced
4
cloves
of
garlic,
minced
2
green
chilies,
thinly
sliced
1
tablespoon
ginger,
grated
1
teaspoon
turmeric
powder
1
teaspoon
cumin
powder
1
teaspoon
coriander
powder
1
teaspoon
red
chili
powder
1/2
teaspoon
garam
masala
1/4
teaspoon
black
pepper
Salt
to
taste
2
tablespoons
oil
Fresh
coriander
leaves
for
garnish
Cooking steps
Place the eggs in a saucepan and add enough water to cover them. Bring the water to a boil over medium heat. Once boiling, reduce the heat to low and let the eggs simmer for 8-10 minutes. Remove from heat, drain the hot water and place the eggs in cold water. Peel the eggs and set aside.
Heat oil in a large skillet or pan over medium heat. Add the chopped onions and cook until golden brown.
Add the minced garlic, grated ginger, and sliced green chilies. Saute for a minute until fragrant.
Add the diced tomatoes and cook until they become soft and mushy.
Lower the heat and add turmeric powder, cumin powder, coriander powder, red chili powder, garam masala, black pepper, and salt. Mix well to combine the spices with the onion-tomato mixture.
Gently add the peeled boiled eggs to the skillet and coat them evenly with the spiced tomato-onion mixture.
Cover the skillet and let the curry simmer for about 10-15 minutes to allow the flavors to meld together.
Garnish with fresh coriander leaves before serving.
Serve the spicy Indian egg curry with steamed rice or naan bread as a side dish.
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