indianutama· 4 porsi

Kari Telur

Name: Kari Telur
Cuisine: indian
Ingredients: 6 hard-boiled eggs, peeled and halved; 2 tablespoons vegetable oil or ghee; 1 teaspoon cumin seeds; 1 large onion, finely chopped; 1 tablespoon ginger-garlic paste; 2 medium tomatoes, pureed; 1 teaspoon turmeric powder; 1.5 teaspoons red chili powder; 1.5 teaspoons coriander powder; 0.5 teaspoon garam masala; 1 cup water; 1 tablespoon kasuri methi (dried fenugreek leaves); 2 tablespoons fresh cilantro, chopped; Salt to taste

Egg Curry

Bahan

6 hard-boiled eggs, peeled and halved
2 tablespoons vegetable oil or ghee
1 teaspoon cumin seeds
1 large onion, finely chopped
1 tablespoon ginger-garlic paste
2 medium tomatoes, pureed
1 teaspoon turmeric powder
1.5 teaspoons red chili powder
1.5 teaspoons coriander powder
0.5 teaspoon garam masala
1 cup water
1 tablespoon kasuri methi (dried fenugreek leaves)
2 tablespoons fresh cilantro, chopped
Salt to taste

Cara Membuat

1Heat oil in a heavy-bottomed pan over medium heat; add cumin seeds and let them splutter for 30 seconds.
2Add chopped onions and sauté until golden brown, about 8-10 minutes, stirring frequently.
3Stir in ginger-garlic paste and cook for 1 minute until raw aroma disappears.
4Add tomato puree, turmeric, red chili powder, coriander powder, and salt; cook until oil separates from masala, 5-7 minutes.
5Pour in water, bring to a gentle boil, then reduce heat and simmer for 5 minutes.
6Crush kasuri methi between palms and add to the gravy along with garam masala; stir well.
7Gently slide in the halved boiled eggs, coating them with the gravy; simmer for 3-4 minutes.
8Garnish with chopped cilantro and serve hot with rice or roti.

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