Superfast curry to satisfy all those cravings. Also, good meatless Mondays/vegetarian option.
Tip: Use day slightly older eggs for an easier peel.
Ingredients
- 1/2 dozen eggs
- 1/2 cup plain yogurt
- 1/2 cup tomato sauce
- 1 tablespoon ghee
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon chilli powder
- 1/2 teaspoon cumin
- 1/2 teaspoon mustard seeds
- 1/2 fried onions
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 3 to 4 curry leaves (optional)
Directions
- Make 1/2 dozen 8-minute eggs and peel and set aside.
- In a non-stick pan or a carbon steel pan add in ghee and lightly fry the eggs to give them some texture. Set the eggs aside and add in mustard seeds and curry leaves. Be careful the oil might splatter.
- Pour in tomato sauce and add in garlic and ginger paste and cook for 2 to 3 minutes and add in all the spices and fried onions. Cook until the oil floats to the top.
- Beat and add in yogurt and cover and cook for 5 to 10 minutes — add in a splash of water if needed.
- Add in the eggs and cook for another 5 minutes to the masalas cover the eggs and serve with rice.
