SIMPLE EGG CURRY
Servings: 4
Ingredients
- 2 tbsp light cooking oil
- 1 cinnamon stick
- 3-4 whole green cardamom pods
- 1 tsp cumin seeds
- 1 medium onion, ground to a fine paste
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1 tbsp coriander powder
- 1 tsp garam masala powder
- 2 tbsp tomato paste
- 3 medium tomatoes, ground to a fine paste
- 2 tbsp plain yogurt, beaten till smooth
- salt, to taste
- water, as needed
- 6 eggs, hard boiled and peeled
- a handful fresh coriander leaves, finely chopped for garnish
Instructions
- Heat oil in a large non-stick pan and add in cinnamon, cardamom and cumin seeds. As soon as they begin to sizzle, add in onion paste, and fry for 3-5 minutes on medium-high heat till it starts to brown a bit and give out oil along the sides. Add in ginger and garlic pastes and sauté for another minute or two till fragrant.
- Add in the spices and tomato paste, and fry for a couple of minutes to blend well. If it starts to dry out and stick to the bottom of the pan, add in a splash of water.
- Mix in blended tomatoes, yogurt and salt, and cook covered for a few minutes till well incorporated. Add in the boiled eggs, toss gently and cook covered on low heat for another 3-4 minutes.
- Garnish with fresh chopped coriander leaves and serve piping hot with a side of rotis or rice, and a salad.