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Ingredients35 m servings 200 cals
Original recipe yields 4 servings
- 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.
Per Serving: 200 calories; 11.1 g fat; 13.3 g carbohydrates; 11.8 g protein; 318 mg cholesterol; 187 mg sodium. Full nutrition