Quick Indian Egg Curry
A quick, warming tomato curry with jammy eggs and a fragrant spice finish.
Ingredients
- 6 eggs
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 medium onion, finely chopped
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 2 medium tomatoes, chopped
- 1/2 tsp turmeric
- 1 tsp ground coriander
- 1/2 tsp garam masala
- 1 cup water
- Salt and chopped cilantro
Method
- Boil the eggs for 9 minutes. Cool, peel and halve lengthwise.
- Heat oil in a skillet. Add cumin seeds, then onion; cook until golden.
- Stir in ginger and garlic for 30 seconds. Add tomatoes, turmeric, coriander and salt.
- Cook until the tomatoes become saucy, then add water and simmer for 8 minutes.
- Stir in garam masala. Nestle eggs into the sauce and warm gently for 2 minutes. Finish with cilantro.
This recipe is part of The World Table, our flip-through recipe diary. Open the diary →
