Eggs in Spicy and Saucy Tomato Curry

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23Ingredients
70Minutes

Ingredients

US|METRIC
  • 1 1/2 pounds tomatoes (diced or 18 ounces crushed tomatoes, 3/4th of a 28 ounce can)
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon fenugreek seed (roasted, powder)
  • 4 curry leaves
  • 1 tablespoon ginger garlic paste (or, 2 teaspoons fresh ginger, grated and 2 cloves of garlic, grated)
  • 1/2 tablespoon olive oil
  • 1/2 onion (medium, sliced)
  • 1/2 teaspoon red chili powder (adjust per taste)
  • 1/2 teaspoon turmeric
  • 1 1/2 tablespoons gram flour (roasted, chickpea flour)
  • 1 tablespoon roasted sesame seeds (ground)
  • 1 tablespoon lemon juice (optional)
  • salt (to taste)
  • 4 boiled eggs (cut into halves)
  • seasoning (BAGHAR)
  • 1 1/2 tablespoons olive oil
  • 2 red chilies (dry whole, as per taste)
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds (optional)
  • 1/2 teaspoon nigella seeds (black seeds)
  • 1/4 teaspoon fenugreek seeds
  • 3 curry leaves
  • 1 tablespoon chopped cilantro (Finely)
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