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Egg Curry Recipe
My mom’s recipe for egg curry in a traditional tomato-onion base —eat with jeera (cumin + ghee) rice. The amounts listed are my estimates since I’ve never cooked this according to a recipe—tweak accordingly.
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 tsp grated fresh ginger
- 2-3 large onions, pureed
- 6-8 tomatoes, finely chopped or pureed
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- Salt to taste
- Pinch garam masala
- Water, 1-2 cups
- 8 hard-boiled eggs
- 3-4 large potatoes, boiled and cut into 1-inch cubes
- Cilantro, chopped
- Hard-boil eggs; peel, slit halfway through, and set aside. Chop and boil potatoes till done. Also dice/puree tomatoes and onions (don’t combine).
- Heat oil in wok/saute pan. Add cumin seeds and let splutter. Add ginger and stir. Add onions and cook on high heat till brown and oil begins to separate from mixture. I like to think of it as frying the onions to death.
- Add tomatoes and continue cooking on high, again till oil begins to separate. The mixture should look like a dryish rust-colored paste.
- Add chili powder, cumin, turmeric, coriander. Mix well. Lower heat, add enough water to make thick gravy, and stir till well mixed.
- Add salt to taste. Bring to a simmer and add eggs and potatoes. Let simmer for a few minutes. Add garam masala, mix well.
- Garnish with cilantro; serve hot with jeera rice (cook cumin seeds in ghee, add to basmati rice with salt, and cook rice).
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