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Indian Egg Curry

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"Made with the easiest ingredients and tastes yummy. Garnish with cilantro leaves and serve hot with any kind of bread."
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35 m servings 197
Original recipe yields 4 servings


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  1. 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.
  2. 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.

Nutrition Facts

Per Serving: 197 calories; 11 12.9 11.7 318 187 Full nutrition

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