Eggs are a very versatile ingredient and that’s why I cook with them quite often. This easy egg curry is ready in 35 minutes and is amazing served with some bread or rice. Perfect dinner or lunch idea.
8 eggs, boiled for 10-12 minutes and deskilled
3 tbsp oil
1 tbsp cumin seeds
1 large onion, chopped
1 tbsp ginger, chopped
3 cloves garlic, minced
1 tbsp tomato paste
1 tsp chili powder
1 tbsp cumin-coriander powder
1 tsp turmeric powder
2 cups tomatoes, chopped
Salt to taste
1/2 cup coconut milk
1 cup water
Chopped coriander leaves, for garnishing
Serve with steamed Daawat Basmati Rice
Add oil in a heavy based pot. Once heated, add the cumin seeds and let crackle. Add the onions, ginger and garlic and cook.
Add the tomato paste, chilli powder, cumin-coriander powder and turmeric powder and stir.
Add the tomatoes and salt and stir. Cover the pot with a lid and cook for 10 minutes or until oil starts oozing out. Add the coconut milk and water, cover and cook for another 15-20 minutes.
Add the boiled eggs and coriander leaves and let heat through. Serve with some steamed Daawat Basmati Rice.