Egg Curry

Prep Time: 5min
Cook Time: 20min
Total Time: 25min
Yield: 2-3 Servings

Ingredients

3 Eggs, boiled & peeled
1 Medium Sized Onion, finely chopped
1 Medium Sized Tomato, finely chopped
1Tspn Red Chilli Powder
Salt to Taste
1/8 Tspn Turmeric Powder
3/4 Tspn Gingergarlic Paste
2 Tblspn Thick Yogurt/Curd, beaten
3/4 Tspn Coriander(Dhania) Powder
1 Tspn Dry Coconut Powder (optional)
1/4 Tspn Garam Masala Powder
1/4 Tspn Cumin(Jeera) Powder
1/4 Cup Cilantro Leaves(Kothmir)
1 Cup Water
2 Tblspn Oil

Directions

• Make vertical slits on each boiled egg & keep it aside.
• Heat oil in a sauce pan on medium flame, add onion & fry until they turn translucent. 

• Now add gingergarlic paste & saute for a minute. Add red chilli powder, salt, turmeric powder, dry coconut powder, cumin powder, coriander powder, garam masala powder & saute for another minute. 

• Now add chopped tomato, cilantro leaves(reserve few for garnish) & cook until they turn soft & mushy. 

• Add beaten yogurt, water & mix well. 

• Let it cook for 8-10 minutes. Add boiled eggs & cook for another 2-3 minutes.

• Turn off the flame & finally garnish with cilantro leaves.
• Serve hot with rice or roti or tandoori roti.