Easy meal idea – cumin egg curry should be in your lunch or dinner plans. What is the best accompaniment for this meal? For me, rice works perfectly but some people love this curry with ugali.
Egg curry is one of those inexpensive meals that remind me of my campus days. And the dish comes about with just staples you’ve in your kitchen which is a win for me. This dish is under 200 bob and i’m being generous here, assuming I bought a whole pack of mala.
Please don’t boil your eggs until the yolk turns grey. Just 10 minutes is good enough.
Cumin egg curry
Ingredients
- 1 large onion
- 2 bay leaves
- 1 green chilli
- 3 garlic cloves
- 1 tsp minced ginger
- 3 large ripe tomatoes blended
- 1 tbsp tomato paste
- 1 tsp coriander
- 1 tsp cumin
- ½ tsp turmeric
- 1/4 tsp chili powder
- 1 tsp garam masala
- 1 tsp cumin seeds
- 1 tsp curry powder
- 1&1/2 tbsp of oil
- Salt to taste
- 1 cup mala
- 6 eggs
Instructions
- I your pot, toast your cumin seeds on medium heat for about 2 minutes until fragrant and you begin smelling their earthy aroma. You don't want them to burn and darken. Then add 1&1/2 tbsp of oil to your pot, followed by onion and bay leaves. Once the onion is almost brown, add the garlic and cook until that aroma of garlic fills your kitchen.
- Add the tsp of ginger, spices and green chilli and cook for about 3 minutes on low.
- If sticking to the bottom add a tbsp of water.
- Add the blended tomatoes, tomato paste and cook for about 10 minutes. Then add one cup of mala, simmer on low heat until the oil separates from the tomatoes about 12 minutes or so.
- You can taste this meal at this point and add some sugar if it's too tart to balance that.
- Then add your boiled eggs, cook for around 5 minutes and your dish is done.
- Garnish with coriander and it's ready to serve with your starch of choice.
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