Spicy Homemade Egg Curry

Spicy Homemade Egg Curry

Ingredients: 

Main Ingredients
6 boiled eggs, peeled
1 small onion (or ½ medium onion)
1 small tomato
1 garlic pod, chopped
1 green chili (adjust to taste)

Spices
½ teaspoon cumin seeds
½ teaspoon turmeric powder
¼ teaspoon cumin powder
⅛ teaspoon black pepper powder
⅛ teaspoon garam masala powder (optional)
3 tablespoons coriander powder
Salt to taste
Other
1½ tablespoons oil
Fresh coriander leaves, chopped (for garnish)
1 cup water

Preparation
Slice the onion thinly.
Chop the tomato, garlic, and green chili.
Gently poke the boiled eggs with a fork so they absorb the flavorful spices while cooking.

Method :

Step 1 – Temper the Spices
Heat oil in a pan over medium heat. Add cumin seeds, chopped garlic, and green chili. Sauté for about 1 minute until fragrant.

Step 2 – Cook the Onion
Add sliced onions and fry until they turn soft and light golden brown.

Step 3 – Fry the Eggs.
Carefully add the boiled eggs to the pan. Fry together with the onions for about 5 minutes until the eggs become lightly golden.

Step 4 – Add Tomatoes
Mix in the chopped tomatoes and cook for 2 minutes until slightly soft.

Step 5 – Prepare the Spice Paste
In a small bowl, combine:
Turmeric powder
Coriander powder
Cumin powder
Black pepper powder
Garam masala powder
Add a little water and mix into a smooth paste.

Step 6 – Cook the Masala
Add the spice paste to the pan and fry on medium heat for about 5 minutes until the oil starts separating and the masala becomes aromatic.

Step 7 – Simmer the Curry
Add salt and 1 cup water. Bring to a boil, then reduce the heat to medium and simmer for about 15 minutes.

Step 8 – Garnish & Serve
Turn off the heat and garnish with freshly chopped coriander leaves.

Serving Suggestions

Serve hot with:
Butter naan
Roti or paratha
Toasted bread
Steamed basmati rice

Cooking Tips
Lightly frying the eggs gives them a delicious texture and richer flavor.
Adjust chili and pepper according to your spice preference.