John Myers
Egg Curry with Basmati Rice
The perfect egg curry with basmati rice recipe with a picture and simple step-by-step instructions.
- 8 Pc. Hard-Boiled eggs
- 1 Pc. Onion red
- 1 no can Peas and carrots
- 1 tbsp Grated ginger
- 400 g Tomatoes happened
- 2 tbsp Tomato paste
- 2 tbsp Garam masala
- 0,5 teaspoon Chili powder
- 3 tbsp Coriander powder
- 1 teaspoon Ground turmeric spice
- 3 tsp Ground cumin
- 125 ml Water
- 1 tbsp Oil
- 450 ml Water
- 250 g Basmati rice
- Salt
- Peel and quarter the eggs. Peel the onion and cut into strips, peel the ginger and cut into very fine cubes or grate. Heat the oil in a saucepan, fry the onion and ginger until soft. Mix the coriander, turmeric, chilli, and cumin thoroughly with the onions . Stir in tomatoes, tomato paste and water, simmer without lid for 10-15 minutes until the sauce is creamy. Carefully fold in the eggs, peas and carrots and garam masala and heat as well. For the basmati rice: bring the water to the boil in a saucepan, add the rice and, if desired, add salt. Cover and simmer for about 15 minutes, stirring occasionally. Remove the saucepan from the heat, stir the basmati rice gently with a fork and let it evaporate. Serve with the egg curry.
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