Quick Egg Curry

Name: Quick Egg Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 6 hard-boiled eggs; 4 onions; 2 tomatoes; 5 green chilies; 1 tsp finely chopped ginger; 1 tsp finely chopped garlic; 0.5 tsp turmeric powder; 2 tsp coriander powder; 1 tsp red chili powder; 1 tsp garam masala powder; salt; 2 tbsp oil; 1.5 cup water; coriander leaves

Gently simmered tomatoes, green chilies and coriander, warmed with ginger and turmeric, a South Asian curry. Serve with thin chapaties or plain parathas.

35 min · Serves 6 · Medium

Method

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Time: Prep 15 min · Cook 20 min · 35 min total
Difficulty: medium

1
Peel the onions, cut into quarters and cut into this slices. Split the chillies. Heat oil in a wok, fry the onions until transparent, add to this the chillies, ginger and garlic.
2
Stir fry for a minute or two. Add in the tomatoes. When the tomatoes are nicely cooked add the powder spices.
3
Stir fry for another minute or three. Add salt and water and bring to boil. Adjust the consistency of the gravy to your choice.
4
Halve the boiled eggs lengthwise and add to the gravy. Sprinkle chopped cilantro, and serve with thin chapaties or plain parathas.