Quick vegetarian curry with some steamed rice — perfect weekday dinner.
Tip: Use day slightly older eggs for an easier peel.
Ingredients
- 8 to a dozen eggs
- 3 tablespoon ghee
- 1 cup crushed tomatoes
- 1/2 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/3 teaspoon turmeric
- 1/2 teaspoon chilli powder
- 1/2 teaspoon roasted cumin powder
- 1/2 teaspoon kashmiri chili powder
- 1 cinnamon stick
- 2 bay leaves
- 1 yellow onion, blended
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 5 to 6 green bird’s eye chilli, thinly chopped
- handful chopped cilantro
- 1/2 pomegranate (optional)
Directions
- Boil 8 to a dozen 8-minute eggs and peel and set aside.
- In a non-stick pan or a carbon steel pan add in 1 tablespoon of ghee and coat the eggs in a 1/4 teaspoon of tumeric and chili powder and lightly fry the eggs to give them some texture. Set the eggs aside.
- In the same pan or in a pan of choice add in rest of the ghee, garlic, ginger and onion paste. Cook the mixture for 2 to 3 mintues.
- Add in all the spices, cinnamon stick, bay leaves and chilies cook it out for 2 to 3 minutes before adding in the crushed tomatoes. Cook on medium flame for 10 to 15 minutes, add in a splash of water if the mixture gets too thick to loosen it up.
- Carefully add in the eggs and cook for another 5 to 7 minutes before stuffing your face with a side of steamed rice.
