Egg Curry

Hard boiled eggs in a tasty spicy curry

Serving 4-6 persons

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Ingredients

6 Large	Hard Boiled Eggs
1 Large	Onion Finely Chopped
2 Large	Diced Fresh Tomatoes
2 Tablespoons	Tomato Paste
1 Tablespoon	Ginger Paste
1 Tablespoon	Finely Chopped Green Chillies
1 Teaspoon	Garlic Paste
0.5 Cup	Cooking Oil

Dry Spices

1 Teaspoon	Cumin Seeds
1	Pinch Hing
1 Tablespoon	Coriander Powder
1 Teaspoon	Turmeric Powder
1 Teaspoon	Garam Masala
	Salt To Taste

For Garnishing

2 Tablespoons

Finely Chopped Green Coriander leaves

Method

Boil and peel the eggs. Cut them in halves length wise and keep them aside.

In a frying pan heat the oil and add Hing and cumin to it. When cumin turns brown add onions to it.

Cook onions till they turn golden brown then add ginger, garlic, and green chillies to it and fry it for 1 minute.

Now add coriander powder, haldi, garam masala and salt to it. Fry it for another 1 minute and keep it stirring.

Add tomato paste and fresh tomatoes to it. Now cook it till the fresh tomatoes get cooked well and oil separates from the masala. Approximately for 5 minutes at medium high flame.

Then add 2.5 cups of water to it and cook it for another 2 minutes at high flame.

Add the eggs, lower the flame to medium and cook it for another 3-4 minutes.

Remove it from the flame. Garnish it with coriander leaves and serve it with rice or chapatti.

You Can adjust the quantity of water to your choice. If you want thick gravy add less water. If you want it thin then add 2.5 cups then if you feel like it requires more water add it now.

Egg Recipe, Andey ki tary walli sabji. Egg curry, Punjabi recipe, Indian food