Luscious Egg Curry With Jeera Rice Recipe

About this recipe

A flavorful egg curry simmered in a spiced onion-tomato gravy paired with aromatic jeera rice, perfect for a hearty lunch.

Ingredients

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

Instructions

1. 1. Boil the eggs for 10 minutes, peel them, and set aside.
2. 2. Rinse the basmati rice thoroughly and soak it in water for 20 minutes.
3. 3. Heat 2 tbsp of oil in a pan, add cumin seeds, and let them splutter.
4. 4. Add finely chopped onions and sauté until golden brown.
5. 5. Stir in ginger-garlic paste and cook for 1 minute until aromatic.
6. 6. Add chopped tomatoes, turmeric, chili powder, and coriander powder, and cook until tomatoes soften and oil separates.
7. 7. Add water to the pan, bring to a simmer, and gently add the boiled eggs.
8. 8. Sprinkle garam masala and cook for another 5 minutes, allowing the flavors to meld.
9. 9. Meanwhile, drain the rice and cook it with 400 ml of water and a pinch of salt in a separate pan.
10. 10. Once the rice is cooked, fluff it with a fork and mix in 1 tsp of cumin seeds sautéed in 1 tbsp of oil.
11. 11. Garnish the egg curry with fresh coriander leaves and serve hot with jeera rice.