Vegetarian Indian Egg Curry recipe

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Ingredients

2 tablespoons oil
½ teaspoon mustard seeds
½ teaspoon cumin seeds, or to taste
½ teaspoon fenugreek seeds
1 red onion, diced
2 cups diced tomatoes
3 dried red chile peppers
1 clove garlic
1 teaspoon grated fresh ginger
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon ground coriander
½ teaspoon cumin
3 hard-boiled eggs, sliced
¼ bunch fresh cilantro, chopped

Nutrition Info

105.3 calories
carbohydrate: 5.6 g
cholesterol: 106 mg
fat: 7.7 g
fiber: 1.6 g
protein: 4.3 g
saturatedFat: 1.6 g
servingSize: -
sodium: 429.1 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a pan over medium heat. Add mustard seeds, cumin seeds, and fenugreek seeds, cook and stir until the seeds begin to sputter, about 5 minutes.

  2. Add onion to the pan, cook and stir until the onion turns golden, about 5 minutes.

  3. Stir tomatoes, red chile peppers, garlic, ginger, chili powder, salt, ground coriander, and cumin into the onion mixture. Cook and stir until the tomato begins to break down, 5 to 7 minutes.

  4. Stir eggs into the curry, reduce heat to low and simmer until flavors are mixed, about 5 minutes. Garnish with cilantro.

Recipe Yield

6 servings

Recipe Note

Hard boiled eggs in a spicy tomato sauce. Garnish with cilantro and serve with rice.

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