- 2 tablespoons oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds, or to taste
- 1/2 teaspoon fenugreek seeds (optional)
- 1 red onion, diced
- 2 cups diced tomatoes
- 3 dried red chile peppers
- 1 clove garlic
- 1 teaspoon grated fresh ginger
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cumin
- 3 hard-boiled eggs, sliced
- 1/4 bunch fresh cilantro, chopped (optional)
- Heat oil in a pan over medium heat. Add mustard seeds, cumin seeds, and fenugreek seeds; cook and stir until the seeds begin to sputter, about 5 minutes.
- Add onion to the pan; cook and stir until the onion turns golden, about 5 minutes.
- Stir tomatoes, red chile peppers, garlic, ginger, chili powder, salt, ground coriander, and cumin into the onion mixture. Cook and stir until the tomato begins to break down, 5 to 7 minutes.
- Stir eggs into the curry; reduce heat to low and simmer until flavors are mixed, about 5 minutes. Garnish with cilantro.
06/09/2019
recipepes.com
vegetarian ndian egg curry, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
