Egg Curry with Basmati Rice
A comforting and flavourful egg curry, perfect with fluffy basmati rice.
⏱️ 50 min🍽️ Serves 1
🔥 450 kcal💪 20g protein🍚 55g carbs🥑 16g fat🌾 4g fibreper serving
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servings
Ingredients
- 🥚6 large eggs
- 🍚1 cup basmati rice
- 🧈1 tbsp ghee or oil
- 🧅1 large onion, finely chopped
- 🧄2 tsp ginger-garlic paste
- 🍅1 cup tomato puree
- 🧡1 tsp turmeric powder
- 🌶️1 ½ tsp red chili powder
- 🌿2 tsp coriander powder
- 🔥½ tsp garam masala
- 💧1 ½ cup water
- 🧂 salt, to taste
- 🌿2 tbsp fresh cilantro, chopped
Pro tips
- For extra flavour, lightly prick the hard-boiled eggs with a fork before adding to the curry.
- Adjust the red chili powder to your preferred spice level.
- A pinch of sugar can balance the tanginess of the tomatoes if needed.
Method
- 1Boil the eggs for 8-10 minutes until hard-boiled. Peel and set aside.
- 2Rinse basmati rice thoroughly, then cook with 2 cups of water according to package directions. Keep warm.
- 3Heat ghee or oil in a large pan over medium heat. Add chopped onions and sauté until golden brown.
- 4Stir in ginger-garlic paste and cook for 1 minute until fragrant.
- 5Add tomato puree, turmeric, red chili, and coriander powders. Cook, stirring occasionally, until the oil separates from the masala (about 5-7 minutes).
- 6Pour in water, add salt, and bring to a simmer. Reduce heat, cover, and cook for 5 minutes.
- 7Gently add the peeled hard-boiled eggs to the curry. Sprinkle with garam masala and simmer for another 2-3 minutes.
- 8Garnish with fresh cilantro before serving hot with the prepared basmati rice.