Breaking News Bar
posted: 2/18/2014 5:01 AM

Egg Curry

Success - Article sent! close
  • Cook of the Week Sushma Bhanot's egg curry.

       Cook of the Week Sushma Bhanot's egg curry.
    George LeClaire | Staff Photographer


3 tablespoons canola or vegetable oil

2 medium onions, finely chopped

Order Reprint Print Article
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

½ teaspoon crushed ginger

½ teaspoon minced garlic

1 large tomato, chopped

½ cup tomato puree

½ teaspoon roasted, coarsely crushed cumin seeds

½ teaspoon roasted, coarsely crushed coriander seeds

½ teaspoon turmeric

Salt and red chili powder to taste

1½ cups water

1 teaspoon honey

8 hard-boiled eggs, peeled

In a medium pot, heat oil and add chopped onions, garlic and ginger. Saute until the onions are golden brown. Add chopped tomatoes and cook for 1 to 2 minutes. Add tomato puree, cumin, coriander, turmeric, salt and chili powder. Cook for another 2 to 3 minutes. Add water and honey, then cook the curry for 5-8 minutes.

Prick each hard-boiled egg with a fork so the flavors can enter the egg. Place eggs in the curry mix and stir, cook for 4 to 5 minutes on low to medium heat. Serve with basmati rice, naan (Indian bread) or garlic bread.

Serves four.

Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.