Golden Egg Curry With Jeera Rice Recipe

About this recipe

A rich and flavorful curry featuring boiled eggs simmered in a spiced tomato gravy, paired perfectly with fragrant jeera rice for a hearty Indian lunch.

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
• 100 g Salt
• 1pc Watermelon
• - Coriander Powder

Instructions

1. 1. Boil the eggs in water for 10 minutes, peel them, and set aside.
2. 2. Wash the basmati rice thoroughly, soak it for 15 minutes, and drain.
3. 3. Heat 1 tablespoon of oil in a pan, add cumin seeds, and sauté for 30 seconds.
4. 4. Add the soaked rice to the pan, pour 300 ml of water, and cook covered until rice is fully cooked.
5. 5. In another pan, heat 1 tablespoon of oil and sauté chopped onions until golden brown.
6. 6. Add minced garlic, grated ginger, and chopped green chilies to the onions, cooking for 2 minutes.
7. 7. Stir in chopped tomatoes and cook until they soften and the oil begins to separate.
8. 8. Add turmeric, red chili powder, coriander powder, and garam masala, mixing well.
9. 9. Pour 250 ml of water into the pan, season with salt, and bring the curry to a gentle boil.
10. 10. Add the boiled eggs to the curry and simmer for 5 minutes, allowing the flavors to blend.
11. 11. Garnish the egg curry with freshly chopped coriander leaves before serving.
12. 12. Plate the jeera rice alongside the golden egg curry and serve warm.