Egg Curry
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 2 onions (pureed)
- 4 small green chilies
- 1 tablespoon ginger (grated)
- 2 cloves garlic (chopped)
- 1 28 ounce tin tomatoes (crushed or pureed)
- 1 teaspoon red chili powder
- 1 teaspoon coriander seeds (toasted and ground)
- 1 teaspoon cumin seeds (toasted and ground)
- 1 teaspoon turmeric powder
- 1 tablespoon garam masala
- salt and pepper to taste
- 4 hard-boiled eggs (cut in half)
- 3 tablespoons yogurt (plain)
- 3 tablespoons cilantro (chopped)
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Cilantro (3 tablespoons)
- Cumin seeds (1 teaspoon)
- Cumin seeds, toasted and ground (1 teaspoon)
- Garlic (2 cloves)
- Ginger (1 tablespoon)
- Green chilies, small (4)
- Onions (2)
- Tomatoes (1 28 ounce tin)
- Cooking & Baking
- Coriander seeds, toasted and ground (1 teaspoon)
- Garam masala (1 tablespoon)
- Oil (1 tablespoon)
- Red chili powder (1 teaspoon)
- Salt and pepper (1)
- Turmeric, powder (1 teaspoon)
- Dairy
- Yogurt, plain (3 tablespoons)
- Refrigerated
- Eggs, hard (4)
Preparation
Read recipe preparation on closetcooking.com
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Published December 4, 2007 (5 years ago).
2 people saved this recipe.
