Zesty Egg Curry With Steamed Rice Recipe

About this recipe

A flavorful egg curry simmered in spiced tomato gravy, paired with aromatic steamed rice for a satisfying and wholesome lunch.

Ingredients

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

Instructions

1. 1. Cook the basmati rice by rinsing it thoroughly and boiling it with water until fluffy, then set it aside.
2. 2. Hard-boil the eggs in a pot of water for 10 minutes, peel them, and keep aside.
3. 3. Heat coconut oil in a pan and sauté chopped onions, garlic, ginger, and green chilies until golden brown.
4. 4. Add chopped tomatoes to the pan and cook until they soften and form a thick paste.
5. 5. Stir in turmeric, coriander, cumin, red chili powder, and garam masala, cooking for 2 minutes to blend the spices.
6. 6. Pour water into the pan and simmer the gravy for 5 minutes, stirring occasionally.
7. 7. Add the boiled eggs to the curry and gently coat them with the spiced tomato gravy.
8. 8. Simmer the egg curry for another 5 minutes, ensuring the flavors are absorbed by the eggs.
9. 9. Garnish the curry with freshly chopped coriander leaves before serving.
10. 10. Plate the steamed rice alongside the egg curry, ensuring even portions for both servings.