Tangy Egg Curry With Jeera Rice Recipe

About this recipe

A flavorful dinner featuring boiled eggs simmered in a tangy tomato-based curry, paired with fragrant jeera rice.

Ingredients

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

Instructions

1. 1. Boil the eggs for 10 minutes, peel them, and set aside.
2. 2. Wash and soak basmati rice for 20 minutes in water.
3. 3. Heat oil in a pan and add cumin seeds; let them splutter.
4. 4. Add chopped onions and sauté till golden brown.
5. 5. Stir in minced garlic and ginger, cooking for 1 minute.
6. 6. Add chopped tomatoes and cook until they turn mushy.
7. 7. Mix in turmeric, chili powder, coriander powder, and garam masala, stirring well.
8. 8. Pour in water and bring the curry to a simmer.
9. 9. Add the boiled eggs to the curry, coating them with sauce.
10. 10. Cook the soaked rice in a pot with water and a pinch of salt.
11. 11. Fluff the cooked rice and combine lightly with roasted cumin seeds.
12. 12. Garnish the curry with fresh coriander leaves before serving.
13. 13. Serve the tangy egg curry alongside the fragrant jeera rice.