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indianutama· 4 servings

Kari Telur

Egg Curry

Kari Telur
Photo: Muchtarrprincess, CC BY 4.0 · wikimedia-commons

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

Instructions

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

Source: llm-generated