Directions
Heat your pan on medium heat and add 2-3 tbsp of vegetable oil. Saute your hard boiled eggs for a 4-5 minutes, stirring constantly, until a slight golden color appears on the sides of the eggs. Take the eggs off the heat and set aside.
Add the rest of your oil to the pan. Add in your onions and saute for about 4-5 minutes until a golden color forms.
Add your ginger and garlic paste and stir around for 1 minute. Add in all your spices (turmeric, cumin, chili, coriander, and curry powder). If your pan is getting dry add a little water to prevent the bottom from sticking. Do this as needed instead of adding more oil. Usually about a cup to a cup and half of water is used during this process.
Add the tomatoes and fry for another 4-5 minutes until the tomatoes have completely melted. Once the tomatoes are melted, add in your desired amount of water (I usually add about 2-3 cups). If you don't like jhol or the broth use less water. Let your curry simmer for about 5-8 minutes.
Add back in your eggs and stir around carefully for another 5 minutes. Add in your optional garnishes (cilantro and chilis) and enjoy over rice!
Ingredients
1 servings
8 servings
- Amount per serving
- Calories143
- % Daily Value *
- Total Fat 11g15%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 164mg55%
- Sodium 372mg17%
- Total Carbohydrate 4g2%
- Dietary Fiber 1g4%
- Total Sugars 2g
- Protein 6g
- Potassium 126mg3%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Heat your pan on medium heat and add 2-3 tbsp of vegetable oil. Saute your hard boiled eggs for a 4-5 minutes, stirring constantly, until a slight golden color appears on the sides of the eggs. Take the eggs off the heat and set aside.
Add the rest of your oil to the pan. Add in your onions and saute for about 4-5 minutes until a golden color forms.
Add your ginger and garlic paste and stir around for 1 minute. Add in all your spices (turmeric, cumin, chili, coriander, and curry powder). If your pan is getting dry add a little water to prevent the bottom from sticking. Do this as needed instead of adding more oil. Usually about a cup to a cup and half of water is used during this process.
Add the tomatoes and fry for another 4-5 minutes until the tomatoes have completely melted. Once the tomatoes are melted, add in your desired amount of water (I usually add about 2-3 cups). If you don't like jhol or the broth use less water. Let your curry simmer for about 5-8 minutes.
Add back in your eggs and stir around carefully for another 5 minutes. Add in your optional garnishes (cilantro and chilis) and enjoy over rice!