Description
A delightful dish packed with flavors, combining boiled eggs and creamy coconut milk with a mix of spices for a comforting meal.
Ingredients
Scale
- 4 hard-boiled eggs
- 2 tablespoons oil
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 teaspoon ginger-garlic paste
- 2–3 green chilies, slit
- 1 teaspoon turmeric powder
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 cup coconut milk
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Heat oil in a pan and sauté the onions until golden brown.
- Add ginger-garlic paste and green chilies, sauté for a minute.
- Stir in the tomato puree and cook until the oil separates.
- Add turmeric powder, cumin powder, coriander powder, and salt, mixing well.
- Pour in the coconut milk and bring to a boil.
- Add the hard-boiled eggs, simmer for 5 minutes.
- Garnish with fresh coriander leaves and serve hot with rice or bread.
Notes
For extra creaminess, allow the curry to rest before serving to enhance the flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 300mg