Egg Curry

Name: Egg Curry
Total time: 1 min
Ingredients: 1/4 cup neutral oil, such as grapeseed or canola; 2 medium yellow onions, chopped; 6 garlic cloves, finely chopped; 1 (2-inch) piece fresh ginger, peeled and finely chopped (about 2 tablespoons); 2 small cinnamon sticks; 6 green cardamom pods; 1 teaspoon ground coriander; 1/2 teaspoon ground turmeric; 1/2 teaspoon whole black peppercorns; 6 Roma tomatoes, finely chopped; 1 teaspoon kosher salt; 1/2 teaspoon garam masala; 6 to 8 hard-boiled eggs, peeled; Handful of small, tender fresh cilantro stems

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Total: 1 hours

Servings: 4

Author : Tejal Rao

coriander egg garam masala

Instructions

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Step 1

In a large, heavy skillet, heat the oil over medium. Add the onions and cook, stirring occasionally, until evenly caramelized and light brown, 25 to 30 minutes. Stir in the garlic and ginger, and fry, stirring occasionally, another 4 minutes. Add the cinnamon and cardamom. When the spices start to toast, after about 2 minutes, stir in the coriander, turmeric and peppercorns.

Step 2

Add the tomatoes, salt and 1 cup water. Cook, stirring occasionally, until the mixture thickens and the fat rises to the top, about 15 minutes. Stir in the garam masala and lower the heat. If the sauce isn’t runny, stir in 1/2 cup water.

Step 3

Add all but 2 of the eggs and stir gently. Halve the remaining eggs lengthwise and arrange on top, yolk-side up. Heat until the eggs are warmed through, then top with cilantro.

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