Monica’s Indian Express: Egg Curry

I can tell you this: if you make this recipe once, you will want to make it again and again and again. This dish is a keeper! If you are vegetarian, you can add pieces of pan-fried paneer to this dish instead of eggs. Enjoy!

This recipe is adapted from my Everything Indian Cookbook (Adams Media)

3 tablespoon s vegetable oil

1 medium red onion, minced

1 1-inch piece fresh ginger root, grated

2 small tomatoes, chopped

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder

1 teaspoon coriander powder

Table salt to taste

1 cup whole milk

6 eggs, boiled and peeled

1. In a large skillet, heat the oil over medium heat. Add the red onions and sauté for about 7-8 minutes or until the onions are well browned.

2. Add the ginger and cook for another minute. Add the tomatoes, and cook until the tomatoes are done and the oil begins to separate from the onion-tomato mixture. This will take a good ten minutes. Add a bit of water if the tomatoes appear to be burning and keep on cooking.

3. Add the turmeric, red chili powder, coriander powder and salt. Mix well. Add the milk, bring to a boil. Lower heat. Cover and simmer for about 3-4 minutes.

4. Slice the eggs and gently fold into the sauce. Serve hot.