Description
A simple and delicious recipe for homemade egg curry that is perfect for any meal.
Ingredients
Scale
- 6 hard-boiled eggs
- 2 tablespoons oil
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Heat oil in a pan over medium heat.
- Add chopped onions and sauté until golden brown.
- Stir in ginger-garlic paste and cook for a minute.
- Add the pureed tomatoes and cook until the oil separates.
- Mix in turmeric powder, red chili powder, and salt.
- Add the hard-boiled eggs and coat them with the masala.
- Sprinkle garam masala and cook for another 2-3 minutes.
- Garnish with fresh coriander leaves and serve hot.
Notes
- For a spicier curry, increase the amount of red chili powder.
- Serve with rice or naan for a complete meal.
- Leftovers can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 200mg