Egg Curry
Hard-boiled eggs simmered in a richly spiced onion-tomato gravy that is comforting, protein-packed, and ready in under an hour.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Place the eggs in a saucepan, cover with cold water, bring to a boil, then simmer for 9 minutes; cool under cold water, peel, and make a few shallow slits in each egg.
- 2
Heat the oil in a large pan over medium heat, add the cumin seeds and let them crackle for 15 seconds, then add the chopped onions and saute for 8 to 10 minutes until deep golden brown.
- 3
Stir in the ginger-garlic paste and cook for 1 minute, then add the tomato puree along with the turmeric, coriander powder, and red chili powder.
- 4
Cook the masala for 8 minutes until the oil separates at the edges and the gravy thickens, stirring frequently.
- 5
Pour in 1 cup water and the salt, bring to a gentle simmer, then slide in the peeled eggs and cook for 8 to 10 minutes so they absorb the flavors.
- 6
Sprinkle in the garam masala, simmer 2 more minutes, garnish with fresh cilantro, and serve hot with rice or roti.
Plan it in Listahan
Add Egg Curry to your week, check it against your household's allergens, and build the shopping list automatically.