Golden Egg Curry With Fragrant Jeera Rice Recipe

About this recipe

A rich and flavorful egg curry paired with aromatic cumin rice, perfect for a hearty dinner. The creamy tomato-spice base complements the boiled eggs beautifully, delivering a satisfying and comforting meal.

Ingredients

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

Instructions

1. 1. Boil the eggs for 10 minutes, peel, and set them aside.
2. 2. Rinse the basmati rice under running water until the water runs clear.
3. 3. Heat 1 tablespoon of oil in a pan, add cumin seeds, and let them splutter.
4. 4. Add the rice and sauté for 1-2 minutes before adding 300ml of water and a pinch of salt.
5. 5. Cover and cook the rice on low heat until fully absorbed and fluffy, then set aside.
6. 6. In another pan, heat 1 tablespoon of oil and sauté chopped onions until golden brown.
7. 7. Add minced ginger, garlic, and green chilies to the pan and fry for 1-2 minutes.
8. 8. Stir in chopped tomatoes and cook until soft, then add turmeric, chili powder, coriander powder, and salt.
9. 9. Cook the spice blend until oil separates, then add 100ml water and bring to a simmer.
10. 10. Add boiled eggs to the curry and gently coat them with the sauce.
11. 11. Sprinkle garam masala and chopped coriander leaves, stirring gently for final flavor.
12. 12. Serve the egg curry alongside fragrant jeera rice for a complete meal.