Fragrant Egg Curry With Jeera Rice Recipe

About this recipe

A comforting Indian dinner featuring boiled eggs simmered in a spiced tomato gravy paired with aromatic jeera rice. Perfect for a satisfying evening meal.

Ingredients

• 6 pcs White Eggs
• 1 kg Basmati Rice
• 100 g Jeera
• - Baby Tomatoes
• 100 g Garlic
• loose Ginger
• 250g Green Chilli
• 20 g Turmeric Powder
• - Red Chilli
• 45 g Garam Masala
• - Coriander Powder
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Boil the eggs in a pot of water for 10 minutes, then peel and set aside.
2. 2. Rinse the basmati rice thoroughly and soak it in water for 20 minutes.
3. 3. Heat 1 tablespoon of oil in a pan and toast the cumin seeds until fragrant.
4. 4. Add the soaked rice to the pan with 400 ml water and cook until the rice is fluffy.
5. 5. In another pan, heat 2 tablespoons of oil and sauté finely chopped onions until golden brown.
6. 6. Add minced garlic, ginger, and green chilies and cook for 2 minutes until aromatic.
7. 7. Stir in chopped tomatoes, turmeric, red chili powder, and coriander powder, cooking until the tomatoes are soft.
8. 8. Add 100 ml water, garam masala, and salt, stirring to create the curry base.
9. 9. Gently add the boiled eggs to the curry and simmer for 5 minutes to absorb flavors.
10. 10. Garnish the egg curry with freshly chopped coriander leaves.
11. 11. Plate the jeera rice alongside the egg curry and serve hot.