Indian · dinner

Punjabi Egg Curry

Name: Punjabi Egg Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: Eggs, hard-boiled, peeled, 8 large; Canola oil, 2 tbsp; Onions, 2 medium, chopped; Tomatoes, 3 medium, chopped; Fresh ginger, 1 tbsp, grated; Garlic, 4 cloves, minced; Green chili, 1, slit; Ground turmeric, 1 tsp; Ground coriander, 2 tsp; Cayenne, 1/2 tsp; Fresh cilantro, 1/4 cup; Brown rice, cooked, 1 1/2 cups; Garam masala, 1 tsp; Salt, to taste; Water, 1 cup

Hard-boiled eggs simmered in a spiced onion and tomato gravy, served with brown rice.

35 min4 servings

36117g32g19g

A weeknight curry from pantry basics, with a gravy that clings nicely to rice.

Ingredients

Eggs, hard-boiled, peeled8 large
Canola oil2 tbsp
Onions2 medium, chopped
Tomatoes3 medium, chopped
Fresh ginger1 tbsp, grated
Garlic4 cloves, minced
Green chili1, slit
Ground turmeric1 tsp
Ground coriander2 tsp
Cayenne1/2 tsp
Fresh cilantro1/4 cup
Brown rice, cooked1 1/2 cups
Garam masala1 tsp
Saltto taste
Water1 cup

Steps

Score the boiled eggs lightly with a knife so the gravy soaks in.
Heat the oil in a wide pan over medium heat. Cook the onions for 8 to 10 minutes until golden.
Add the ginger, garlic and green chili for 1 minute, then stir in the tomatoes. Cook until they break down into a paste, about 6 minutes.
Add the turmeric, coriander, cayenne and salt with the water. Simmer 5 minutes.
Slide in the eggs and simmer 3 minutes. Finish with garam masala and cilantro and serve over the rice.

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Adapted from Cubes N Juliennes