Dhaba-Style Egg Curry with Onion and Tomato
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Ingredients
- 8 egg
- 2 onion, finely chopped
- 4 garlic cloves
- 15 g fresh ginger, grated
- 300 g tomatoes, finely chopped
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 1 tsp garam masala
- 3 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 313 kcal
- Protein
- 16.7 g
- Carbohydrate
- 11 g
- of which sugars
- 6.8 g
- Fat
- 21.7 g
- of which saturates
- 4.5 g
- Fibre
- 2.7 g
- Salt
- 0.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the eggs for 9 minutes, cool, peel and halve.
- 2
Heat the vegetable oil in a pan and cook the chopped onion over medium-high heat for 10 minutes until deeply golden.
- 3
Add the garlic and ginger and cook for 1 minute, then stir in the ground turmeric and chilli powder.
- 4
Add the chopped tomatoes and cook for 8 minutes until softened and the oil separates.
- 5
Pour in 150ml water, simmer for 5 minutes, then nestle in the eggs and stir in the garam masala.
- 6
Warm through for 3 minutes, scatter with the chopped coriander and serve with rice or flatbread.
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