Egg Curry

• 2 tablespoon oil
• 1 teaspoon cumin seeds
• 3 large onions (pureed)
• 4 serrano green chilies
• 1 tablespoon ginger (grated)
• 4 cloves garlic (chopped)
• 1 28 ounce tin tomatoes (pureed)
• 2 teaspoons red chili powder
• 1 teaspoon coriander seeds (toasted and ground)
• 1 teaspoon turmeric powder
• 1 tablespoon garam masala
• salt and pepper to taste
• 6-8 hard-boiled eggs (cut in half)
• 3 tablespoons yogurt (plain)
• 3 tablespoons cilantro (chopped)

1. 1. Heat the oil in a pan.
2. 2. Add the cumin seeds and saute until the sizzle.
3. 3. Add the onion and chilies and saute until golden brown, about 15 minutes.
4. 4. Add the ginger and garlic and saute until fragrant, about 30-60 seconds.
5. 5. Add the tomatoes, chili powder, coriander, cumin, turmeric, garam masala, salt and pepper and simmer for about 10 minutes.
6. 6. Add the eggs and cook until heated.
7. 7. Remove from heat and mix in the yogurt and cilantro.

oil, cumin seeds, onions, serrano green chilies, ginger, garlic, tomatoes, red chili powder, coriander seeds, turmeric powder, garam masala, salt, eggs, yogurt, cilantro

Taken from www.epicurious.com/recipes/member/views/egg-curry-50016869 (may not work)