Egg Curry

I have seen a few posts (here, here and here) about egg curry which sounded pretty interesting. I like eggs but I don't seem to get around to using them in savoury dishes all that often. With curries being one of my favorite types of savoury dishes I was sold on trying an egg curry. This is a pretty easy curry dish. I chopped the onions and chilies in the food processor to save some time. However, I have gotten used to toasting and grinding coriander seeds and cumin seeds in a mortar and pestle. (Fresh ground cumin seeds smell really good.) Serve with some rice and it is a fairly quick and tasty meal.

Ingredients:
1 tablespoon oil
1 teaspoon cumin seeds
2 onions (pureed)
4 small green chilies
1 tablespoon ginger (grated)
2 cloves garlic (chopped)
1 28 ounce tin tomatoes (crushed or pureed)
1 teaspoon red chili powder
1 teaspoon coriander seeds (toasted and ground)
1 teaspoon cumin seeds (toasted and ground)
1 teaspoon turmeric powder
1 tablespoon garam masala
salt and pepper to taste
4 hard-boiled eggs (cut in half)
3 tablespoons yogurt (plain)
3 tablespoons cilantro (chopped)

Directions:
1. Heat the oil in a pan.
2. Add the cumin seeds and saute until the sizzle.
3. Add the onion and chilies and saute until golden brown, about 5-15 minutes.
4. Add the ginger and garlic and saute until fragrant, about 30-60 seconds.
5. Add the tomatoes, chili powder, coriander, cumin, turmeric, garam masala, salt and pepper and simmer for about 10 minutes.
6. Add the eggs and cook until heated.
7. Remove from heat and mix in the yogurt and cilantro.

Similar Recipes:
Butter Paneer Masala
Shakshouka
Garam Masala Roasted Halibut in a Tomato Curry Sauce
Butter Chicken (Murgh Makhani)