naidufoodrecipes: Egg Curry

Monday, February 13, 2012

Egg Curry


  1. 3 Tbsp. Spice 'N Flavor Egg Masala
  2. 2 Tbsp. vegetable or corn oil
  3. 2 cups sliced onions
  4. 1 Tbsp. finely chopped ginger
  5. 1 cup chopped tomatoes or 2 Tbsp. tomato paste
  6. 1/2 cup light cream, unsweetened coconut milk or sour cream (optional)
  7. 8 hard-boiled eggs, peeled and halved
  8. 1 Tbsp. chopped coriander (cilantro) leaves (optional)


 In a small bowl mix together Spice 'N Flavor Egg Masala, 1 tsp. salt and 2 Tbsp. water to make a paste and set aside.

In a medium pan or pot (non-stick is ideal) heat oil over moderate heat and saute onions,stirring, until soft and lightly browned, about 4 mins. Add ginger and spice paste and saute, stirring, until liquid has evaporated, about 3 mins.

Add tomatoes or tomato paste and 1/4 cup water and cook until tomatoes are soft and melted into sauce, about 5 mins. Add 1 cup water, cover mixture and simmer 5 to 7 mins.

Stir in cream, coconut milk or sour cream and simmer 3 mins. Add salt to taste.Pour sauce into a large serving dish. Arrange egg halves in sauce, yolks facing up, and garnish with coriander leaves.

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