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Quick Egg Curry
Method
- Take oil in a pan.
- Fry the chopped onions till golden brown.
- Add ginger garlic paste and stir for a while.
- Then add the tomatoes and stir fry till soft.
- Add garam masala and red chilli powder and mix well.
- Add the potatoes and stir lightly.
- Add 2-4 cups of water and leave the diced potato pieces to boil.
- After the potatoes are done add 1 more cup of water and add the (whole) boiled eggs one by one.
- Stir lightly and mix well.
- If you like the curry to be spicier, just add 1 tsp more red chilli powder.
- Leave it to simmer for 2 minutes so that the eggs absorb the spices.
- Add 1 or 2 tsp of lemon juice and mix it.
- Garnish the curry with fresh coriander leaves.
Ingredients:
boiled eggs - 5 to 6
finely chopped onions - 2 cups
potatoes - 2 (diced)
chopped tomatoes - 1 cup
ginger-garlic paste - 2 tsp
red chilli powder - 4 tsp
garam masala - 2 tsp
lemon juice - 1 or 2 tsp
fresh coriander leaves
refined oil
salt to taste
boiled eggs - 5 to 6
finely chopped onions - 2 cups
potatoes - 2 (diced)
chopped tomatoes - 1 cup
ginger-garlic paste - 2 tsp
red chilli powder - 4 tsp
garam masala - 2 tsp
lemon juice - 1 or 2 tsp
fresh coriander leaves
refined oil
salt to taste
