Egg Curry
This recipe may very well be an Indian cuisine’s twist on the deviled eggs. Although you won’t have to stuff these eggs with anything, you’ll cover them with a hot and richly flavored curry. It’s hearty, quick, and scrumptious. Pairing this with rice will only make it better.
Ingredients Needed for Egg Curry
1 tablespoon vegetable oil
1 large onion, diced
2 garlic cloves, crushed
1 teaspoon turmeric
2 teaspoons of chili powder
1 teaspoon coriander flakes
2 tablespoons of green chili paste
salt
1 cup water
⅓ cup parsley, chopped
5 boiled eggs
How to Make Egg Curry
- Heat the vegetable oil in a skillet over low heat, then add the onion. Cook and stir until tender.
- Add the garlic. Stir for 1-2 minutes. Add the turmeric, chili powder, and coriander flakes. Stir for 2-3 minutes.
- Add the green chili paste and stir for up to 1 minute. Season with salt, add the water and stir for 1-2 minutes. Add 1/4 cup of parsley, stir once or twice, cover with the lid, and bring the gravy to a boil. Remove from heat.
- Cut the boiled eggs in halves and place them into the gravy skillet. Cover them with gravy using a spoon and add the remaining parsley. Cover with the lid and simmer for 5-10 minutes.