Spicy Egg Curry

This Egg Curry is great low cost protein packed dish.   My mother gave me this recipe and it's a quick and easy dish that comes together nicely.



Hard boil 8-12 eggs.  Peel and cut into half and set aside.












Slice or chop one onion
Slice 1-2 green chilies (your choice of serrano, jalapeno etc..)
15-20 curry leaves








1 Tbs red chili powder (or to taste)
2 Tbs roasted curry powder
1/4 tsp turmeric
1 tsp fenugreek seeds
1 Cinnamon stick or a few pieces  of cinnamon bark





In a large pan, heat 2 Tbs of canola oil until hot. Then fry onion, green chili and curry leaves until soft.









Next add the red chili powder, fenugreek seeds, cinnamon and turmeric here. Saute for another minute.








Then add one can of diced tomato (15oz), 1 1/2 cups of cow's milk and the roasted curry powder.  Salt the dish here and check your seasoning.  Simmer on medium-high for 5 minutes. 







Now gently add your boiled/sliced eggs into the curry sauce.  Spoon sauce over the eggs and allow to simmer for another 1-2 minutes. 









Serves 4-6 people.  Serve with other rice and curries or eat with roti, chapati, naan.. etc..  Enjoy.


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