My Egg Curry with Basmati Rice
A comforting, aromatic egg curry served with fluffy basmati rice.
⏱️ 45 min🍽️ Serves 1
🔥 480 kcal💪 22g protein🍚 60g carbs🥑 16g fat🌾 4g fibreper serving
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servings
Ingredients
- 🥚6 large eggs
- 🍚1 cup basmati rice
- 🧅2 onions, finely chopped
- 🍅2 tomatoes, pureed
- 🧄1 tbsp ginger-garlic paste
- 🧡½ tsp turmeric powder
- 🌶️1 tsp red chili powder
- 🌿1 tsp coriander powder
- 🌶️½ tsp garam masala
- 🌻¼ cup cooking oil
- 🧂 salt, to taste
- cilantro½ cup fresh coriander leaves, chopped
Pro tips
- For richer gravy, you can add a tablespoon of cashew paste or coconut milk.
- Adjust chili powder to your spice preference; use Kashmiri chili for color without too much heat.
- Making small incisions in the eggs helps them absorb the curry flavors better.
Method
- 1Boil the eggs until hard-boiled. Peel and make small incisions on them. Cook the basmati rice according to package instructions.
- 2Heat oil in a pan. Fry the boiled eggs lightly until golden, then set aside.
- 3In the same pan, add chopped onions and sauté until golden brown.
- 4Add ginger-garlic paste and sauté for a minute until fragrant.
- 5Stir in turmeric powder, red chili powder, and coriander powder. Cook for 2 minutes, adding a splash of water if needed to prevent burning.
- 6Add the tomato puree and salt. Cook until the oil separates from the masala, about 5-7 minutes.
- 7Add about 1.5 cups of water and bring to a simmer. Gently add the fried eggs and garam masala.
- 8Cover and cook on low heat for 5-7 minutes, allowing the flavors to meld. Garnish with fresh coriander leaves.
- 9Serve the hot egg curry with the fluffy basmati rice.