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Indian food recipes

Egg Curry and Tomatoes

Makes 4 servings

2 tablespoons peanut oil
4 eggs, hard-boiled, sliced in half lengthwise
1 onion, sliced
1 green chili, chopped
1 teaspoon garam masala
1/4 teaspoon turmeric
1 teaspoon garlic paste
2-inch cinnamon stick or 1/2 teaspoon cinnamon powder
2 bay leaves
1 cup tomato, chopped
Salt to taste

1. Heat oil in a large skillet over medium-high heat. Fry eggs until golden. Transfer to paper towels to drain.

2. In the same skillet, saute onion with chili, garam masala, turmeric, garlic paste, cinnamon and bay leaves. Mix in tomatoes and some water. Stir over medium-low heat for 20 minutes or until a chunky stew is made.

3. Add eggs and a pinch of salt and cook a few more minutes. Serve warm over brown or jasmine rice.

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