Ingredients for Quick Egg Curry
- Hard Boiled Eggs
- 1 medium onion, peeled and thinly sliced
- 1 medium tomato, finely chopped
- Green Chilies
- 1 inch ginger, finely minced
- 2 cloves garlic, minced
- Turmeric Powder
- Coriander Powder
- Red Chili Powder
- Garam Masala Powder
- Salt to taste
- 2 tablespoons vegetable oil (or your preferred cooking oil)
- 1/2 cup water (or more, as needed for desired consistency)
- Coriander Leaves
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How to Make Quick Egg Curry
- Thinly slice the peeled onion.
- Slit the green chilies lengthwise.
- Heat oil in a wok or large pan over medium heat. Add the onions and sauté until translucent, about 5 minutes.
- Add the minced ginger, garlic, and chilies. Stir-fry for 1-2 minutes until fragrant.
- Add the chopped tomatoes and cook until softened, about 5 minutes.
- Stir in the garam masala, turmeric powder, coriander powder, and cumin powder. Cook for another minute, stirring constantly.
- Add salt and water. Bring to a boil, then reduce heat and simmer for 5-7 minutes, or until the sauce has thickened to your desired consistency.
- Gently add the halved hard-boiled eggs to the gravy.
- Simmer for another 2-3 minutes to heat the eggs through.
- Garnish with chopped cilantro.
- Serve hot with thin chapati or plain paratha.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
26g
Fat
11g
Carbs
4g
