Spiced Egg Curry

Onions, garlic, ginger, and tomatoes with a hit of spices and egg. A very south Indian curry, and easy to make. You can make sandwiches or stuff the curry in roti and pita, or eat it with rice and yogurt.

By Tarama

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Recipe Summary

prep:
20 mins
cook:
17 mins
total:
37 mins
Servings:
4
Yield:
4 1 cup servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat oil in a pan over medium heat. Add ginger and curry leaves; cook and stir until flavor is released, 3 to 5 minutes.

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  • Place onions into the pan containing the ginger mixture; cook until the onions are translucent, 3 to 4 minutes. Add garlic paste; cook until garlic releases aroma, 3 to 4 minutes.

  • Pour chili powder, coriander powder, turmeric powder, and salt into the onion mixture. Cook and stir, being careful not to burn the spices, until spices are incorporated, about 2 minutes.

  • Stir tomatoes and tomato paste into the pan; cook and stir until the tomatoes are soft, about 5 minutes.

  • Add boiled eggs to the pan; stir until eggs are coated, about 1 minute.

Cook's Notes:

You can use a mandolin to slice the onions if you want.

Mustard seeds can be added with the cooking oil. Cook and stir seeds until they sputter, about 5 minutes.

You can sprinkle 1/4 cup water on the curry if it is too thick.

Nutrition Facts

Per Serving:
254 calories; protein 9.2g; carbohydrates 18g; fat 16.8g; cholesterol 212mg; sodium 203.7mg. Full Nutrition
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