Tomato coriander egg curry
A super yummy, one pot and different egg curry recipe, for the times when you are bored of the regular one!
Equipment
- Shallow cooking pot with lid
Ingredients
- 3 large eggs hard boiled
- 1 medium potato quartered
- 1 large onion
- 3-4 cloves garlic
- 1 inch ginger roughly chopped
- 3-4 fresh chilis optional
- 2 medium tomatoes roughly chopped
- 1 cup coriander leaves roughly chopped
- ¼ cup mint leaves
- 2 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp turmeric powder
- 1 tsp red chili powder optional
- 1 tsp Kashmiri chili powder for colour (optional)
- 1 tbsp roasted gram flour besan
- 1 bay leaf
- ½ tsp cumin seeds
- 2 dried red chilis optional
- 3-4 tbsp mustard oil or any cooking oil
- salt to taste
Instructions
- In a grinder, make a smooth paste of the onions, garlic and ginger. Keep it aside
- Next, grind the tomatoes, coriander, mint leaves and chilis (if using) to a smooth paste. Keep it aside
- Heat some oil and fry the potato wedges until they turn light brown. Drain and set aside. Similarly, fry the eggs until light brown all over, drain on kitchen towels and set aside
- In the same cooking pot, heat the remaining oil, until it smokes. Reduce the flame and add the cumin seeds, bay leaf and dried chilis
- When the cumin seeds crackle, add the onion-ginger-garlic paste, with some salt and fry until it turns slightly brown and then add the fried potatoes
- Now, add the tomato coriander paste along with the roasted gram flour and all the spice powders (except the garam masala). Add ¾ cup water and cook, on a medium flame, until the oil separates the pan
- Once done, add the eggs, some more salt (if needed) then cover and cook for 5-7 minutes*. Switch the flame off and add the garam masala and mix gently
- Garnish your tomato coriander egg curry with some chopped coriander leaves and serve with parathas/naans/rotis. Enjoy!
Notes
- *Make sure that you potatoes are completely cooked. If, not cook for some more time, until completely done
- To make the roasted gram flour, dry roast the flour in a pan until fragrant over medium low heat, remove and use it for the curry
- You can adjust the amount of water to be added depending upon the consistency of the curry you want
- If your tomatoes are too tangy, adjust the taste by adding in some sugar
- 1 cup = 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon