Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Sikkim · Breakfast

Egg Curry

Traditional 20. Egg Curry recipe

🧺 Ingredients

• 8 boiled eggs (400g), shelled and halved
• 2 tbsp oil (30ml)
• 1 large onion (120g), finely sliced
• 1 tbsp ginger-garlic paste (10g)
• 2–3 green chillies (10g), slit
• 1 tbsp tomato paste (15g)
• ½ tsp turmeric
• ½ tsp garam masala
• ¼ tsp chilli powder
• 1 cup water (240ml)
• 1 tsp salt (5g)
• ¼ tsp black pepper
• Juice of ½ lemon (15ml)
• Fresh coriander (5g)

👩‍🍳 How to make Egg Curry

1. Heat oil in pan over medium heat.
2. Add onion; fry 3 minutes until golden brown.
3. Add ginger-garlic paste and green chillies; fry 1 minute until fragrant.
4. Add tomato paste; fry 1 minute while stirring.
5. Add turmeric, garam masala, and chilli powder; fry 30 seconds.
6. Pour water; bring to boil.
7. Reduce to medium; simmer 5 minutes for flavors to infuse.
8. Carefully add boiled egg halves; simmer gently 5 minutes (eggs absorb flavors without breaking).
9. Add salt, black pepper, and lemon juice; taste and adjust.
10. Serve hot over steamed rice; garnish with fresh coriander.
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