Ingredients:
- 4-6 eggs, hard-boiled and peeled
- 2 medium onions, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tablespoon butter or ghee
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon gram masala powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon salt
- 2 medium tomatoes, diced
- 2 tablespoons tomato puree
- 1 tablespoon heavy cream or yogurt (optional)
- Fresh cilantro, for garnish
Instructions:
1. Heat butter or ghee in a pan over medium heat.
2. Add cumin seeds and let them sizzle.
3. Add onions, garlic, and ginger; cook until onions are translucent.
4. Add coriander powder, garam masala powder, turmeric powder, red chili powder, and salt; cook for 1 minute.
5. Add diced tomatoes and tomato puree; cook until the mixture thickens.
6. Add the hard-boiled eggs and stir gently to coat with the curry sauce.
7. If using heavy cream or yogurt, stir it in to add richness and creaminess.
8. Garnish with cilantro and serve with rice or roti.
Calories per serving: approximately 250-300
Nutrition Information (per serving):
- Protein: 18g
- Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 180mg
- Sodium: 400mg
- Carbohydrates: 10g
- Fiber: 2g
- Sugar: 5g
Note: Nutrition information is an estimate and may vary based on specific ingredients and portion sizes.
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