Boiled Egg Curry

Boiled Egg Curry

Boiled Egg Curry

45 minutes

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Details
  • Serving Size:   2
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   15 Points
Cuisine
  • Indian
  • Asian
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 4 tablespoons canola oil, divided
  • 1/2 teaspoon red chilli powder
  • 4 hard boiled eggs
  • Chopped fresh coriander leaves to garnish
  • 2 teaspoons fresh ginger, grated
  • 1 teaspoon garam masala
  • 2 garlic cloves, minced
  • 2 green chillies (or just one for the faint hearted)
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 2 onions, roughly chopped
  • Salt to taste
  • 3 big tomatoes, roughly chopped
  • 1/2 teaspoon turmeric powder
Instructions

Boil 4 eggs in boiling water for about 10 minutes.

Heat 2 tablespoons canola oil in a deep pan over medium heat.

Add the chopped onions and fry until golden. Take off the heat.

Transfer the fried onions from the pan to a food processor. Grind the onions, tomatoes, green chillies into a smooth paste.

Heat the remaining 2 tablespoons of canola oil in the same pan over medium heat.

Add the onion paste. Fry for 2-3 minutes. Stir in ginger and garlic and all the dry spices. Fry until the oil begins to separate from the onion tomato mixture.

Add 2 cups of water bring to a boil on a medium flame.

Cut the boiled eggs into halves lengthside and add them to the gravy. Simmer for 10 minutes or till the gravy is thickened/ reduced to about 3/4 of the original quantity after you added the water

Garnish with coriander leaves.

Serve hot with rice or flatbread.

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