Spiced Egg Curry

Onions, garlic, ginger, and tomatoes with a hit of spices and egg. A very south Indian curry, and easy to make. You can make sandwiches or stuff the curry in roti and pita, or eat it with rice and yogurt.

• Preparation Time: 20 mins
• Cooking Time: 17 mins
• Total Time: 37 mins
• Calories: 254 Calories

Ingredients

• salt to taste
• 1 teaspoon tomato paste
• 2 tablespoons chili powder
• 1 teaspoon garlic paste
• ½ teaspoon turmeric powder
• 3 tablespoons cooking oil
• 4 hard-boiled eggs, chopped
• 1 (1/2 inch) piece ginger, grated
• 4 curry leaves, or to taste
• 2 onions, finely sliced
• 1 tablespoon coriander powder
• 2 ripe tomatoes, chopped

Recipe Instructions

Step 1

Heat oil in a pan over medium heat. Add ginger and curry leaves; cook and stir until flavor is released, 3 to 5 minutes.

Step 2

Place onions into the pan containing the ginger mixture; cook until the onions are translucent, 3 to 4 minutes. Add garlic paste; cook until garlic releases aroma, 3 to 4 minutes.

Step 3

Pour chili powder, coriander powder, turmeric powder, and salt into the onion mixture. Cook and stir, being careful not to burn the spices, until spices are incorporated, about 2 minutes.

Step 4

Stir tomatoes and tomato paste into the pan; cook and stir until the tomatoes are soft, about 5 minutes.

Step 5

Add boiled eggs to the pan; stir until eggs are coated, about 1 minute.