Egg Onion Curry Recipe

Cooking Directions

• STEP 1.Boil the eggs until they are hard-boiled. Peel and set aside.
• STEP 2.In a pan, heat oil and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
• STEP 3.Add ginger-garlic paste and cook for a minute. Then, add chopped tomatoes and cook until they turn mushy.
• STEP 4.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a few minutes.
• STEP 5.Add water and bring the gravy to a boil. Reduce the heat and simmer for 5-7 minutes.
• STEP 6.Gently add the boiled eggs to the gravy and simmer for another 5 minutes.
• STEP 7.Garnish with chopped coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a creamier texture, you can add a tablespoon of yogurt or coconut milk to the gravy.
• To enhance the flavor, you can also add a pinch of garam masala powder at the end.

Storage and Serving

• Leftover egg onion curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry in a pan or microwave before serving.
• Serve the egg onion curry with steamed rice, jeera rice, or roti for a complete meal.