Egg Masala Curry
Ingredients
- 1 tablespoon ghee
- 1 teaspoon mustard seeds
- 1 large red onion
- 1 serrano chili serrano chili
- 1 piece fresh ginger
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1/2 teaspoon garam masala
- 4 curry leaves curry leaves
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 1 medium tomato
- 2 tablespoons fresh cilantro
- 2 tablespoons mint leaves
- 1 tablespoon ketchup
- 3/4 cup water
- 4 hard boiled eggs hard boiled eggs
- 1 teaspoon ghee
- 1 piece fresh ginger
- 1/2 teaspoon cumin seeds
- Fresh coriander Fresh coriander Fresh coriander
- 1 lime lime
- rice rice rice
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- In a medium sauté pan on medium-low heat add the ghee and mustard seeds. Let this heat up gently and you’ll know the seeds are tempered when they start popping.,Add the onions, ginger, chile, coriander, cumin, turmeric, Kashmiri chili powder, garam masala, curry leaves, salt, and pepper. Stir and cook for 5-8 minutes until the onions are softened and the mixture is dark brown.,Simply Recipes / Annika Panikker,Simply Recipes / Annika Panikker,Simply Recipes / Annika Panikker
- Add the chopped tomatoes, ketchup, mint, and cilantro and stir well. Cook for another 3 to 4 minutes until it becomes a thick paste and the liquid from the tomatoes evaporates.,Simply Recipes / Annika Panikker,Simply Recipes / Annika Panikker
- Add the water to the pan, then stir the mixture briefly. When it comes to a simmer, cover with a lid and let it cook for 1 to 2 minutes until the sauce is thicker and bubbling.,Taste the gravy and adjust the seasoning, if needed.
- Remove the lid and place the halved hard boiled eggs in the pan. Cover again and let it simmer for 3 to 5 minutes, until the eggs are heated through and the gravy is a little thicker.,Simply Recipes / Annika Panikker,Simply Recipes / Annika Panikker
- In a small saucepan or skillet, heat the ghee over medium heat. Add the ginger and fry for 1 minute. Add the cumin seeds and fry for another minute, until the ginger is golden brown and you can smell the cumin.,Simply Recipes / Annika Panikker
- Once the egg masala curry is done, top it with the tadka, a squeeze of lime juice, and more fresh cilantro. Serve with roti or rice.,Refrigerate leftovers in an airtight container for up to 4 days.,Did you love the recipe? Leave us stars below!,Simply Recipes / Annika Panikker
Source
Original recipe: View Original