Egg curry

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Heat oil in a wide deep pan and add cinnamon stick, cloves and cardamom pods and sauté for a few seconds

Step 2

Now add chopped onions and cook until golden brown.

Step 3

Then add fresh chopped tomato. Mix well and cook until the tomatoes have softened up.

Step 4

Now add tinned tomato, ginger-garlic paste, chilli paste, turmeric powder, chilli powder and salt. Mix well, cover and cook for 2 minutes on a low heat until oil separates from the gravy.

Step 5

Then add hot water to make it soupy. Cover and cook until you have reached the desired consistency. (Add more water if you like it more soupy)

Step 6

Cut the boiled eggs in half whilst the gravy is simmering.

Step 7

Open the lid and add garam masala, sugar and dry fenugreek leaves and mix well.

Step 8

Now put the eggs in one by one and arrange them in a pan. Cover and cook for 2 minutes on a low heat.

Step 9

Garnish with coriander leaves and enjoy with hot chapatis.