Egg curry with steamed rice

Ingredients for 4 portions

• 8Eggs
• 3 tbspRefined oil
• 3 mlTurmeric
• 1 tspRed chilli powder
• 1 tspCumin, seeds
• 1Bay leaf
• 2Onions, finely chopped
• 1 tbspGinger-garlic paste
• 1Green chilli, slit
• 2Tomatoes, puréed
• 2 tspCoriander powder
• to tasteSalt
• ≈ 300 mlWater, hot
• 3 mlGaram masala
• 2 tbspCoriander leaves, chopped

On the side

• 300 gRice, basmati or sona masoori
• ≈ 700 mlWater, for the rice

Method

1. Put the eggs in a pan, cover with cold water and bring to the boil.
2. Boil the eggs for 10 minutes, then cool them in cold water.
3. Meanwhile, wash the rice two or three times, put it in a pan with the water and bring to the boil.
4. Cover, turn the heat to low and cook for 15 minutes, until the water is absorbed. Keep it covered until you serve.
5. Finely chop the onions, slit the green chilli and purée the tomatoes in the mixer.
6. Peel the eggs and make three or four shallow cuts in each.
7. Heat 1 tablespoon of the oil in a kadai with a pinch each of the turmeric and red chilli powder. Fry the eggs for 2 minutes, rolling them around, until lightly blistered, then take them out.
8. Add the rest of the oil to the kadai with the cumin seeds and bay leaf, then the onions. Fry until golden brown, about 8 minutes.
9. Add the ginger-garlic paste and green chilli and fry for a minute. Add the tomato purée, the rest of the turmeric and red chilli powder, the coriander powder and salt, and cook until the oil separates, about 6 minutes.
10. Pour in the hot water, bring to the boil and add the eggs. Simmer for 8 minutes, until the gravy thickens a little.
11. Stir in the garam masala, scatter the coriander leaves over and serve with the rice.

More recipes

• Dal tadka with steamed rice40 min
• Sambar with steamed rice45 min
• Jeera aloo with roti50 min
• Aloo gobi with roti50 min