Spicy Egg Curry

By • April 25, 2016 0 Comments

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Author Notes: This dish, typically served as an appetizer at family parties when I was growing up, has become a go-to meal for dinner for my family. I serve it on a bed of quinoa. It is nutritious and light, yet packed with wonderful Indian flavors that definitely have a kick to them. WarriorInTheKitchen


Serves 4

  • 8 eggs, boiled
  • 1 tablespoon avocado oil
  • 1 medium onion, finely chopped
  • 2 roma tomatoes, finely chopped
  • 2 cloves garlic, crushed and finely chopped
  • 1 tablespoon fresh ginger, finely grated
  • 1 1/2 cups water, or as needed
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon red chili powder (optional for heat)
  • 1/2 teaspoon turmeric
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon garam masala
  1. Boil and peel eggs.
  2. Cut eggs into halves.
  3. In a pan, heat avocado oil.
  4. Saute onions until translucent.
  5. Add tomatoes and saute until soft.
  6. Add ginger, garlic, paprika, red chili powder, salt, turmeric, garam masala, water. Mix and let simmer for approximately 5 minutes, stirring occasionally.
  7. Gently place the boiled egg halves into the gravy. Spoon some gravy on top of the eggs. Let simmer for another 5 minutes on low heat.
  8. To serve, garnish with a sprig of cilantro and a sprinkle of garam masala.

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