Vegetarian Indian Egg Curry Recipe

Vegetarian Indian Egg Curry Recipe

  • 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)
  1. 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.
  2. Add onion to the pan; cook and stir until the onion turns golden, about 5 minutes.
  3. 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.
  4. Stir eggs into the curry; reduce heat to low and simmer until flavors are mixed, about 5 minutes. Garnish with cilantro.
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