Dim Bhuna (Egg Curry) and Rice with Classic Tomato Salad (Link in My Profile) for Lunch Earlier
Ingredients
- 9 eggs
- 100ml oil
- 5 cloves of garlic grated
- 1 small piece of ginger grated
- 4 small onions sliced
- 1 - 2 tsp salt
- 3 green chillies (optional)_
- 1 tsp turmeric powder
- 1 tsp chilli powder
- 1/2 tsp Kashmiri chilli powder (optional)_
- 1 tsp cumin powder
- 1 tsp coriander powder
- 2 tsp mixed curry powder
- water (as needed)_
- coriander
Preparation
Boil the eggs in a pan of water and once cooked, peel and leave to one side
Heat the oil in a wide pan or wok, add the grated ginger + garlic and once brown, add the onions
Add salt to the pan and cover to let the onions soften, cook over a low heat until the onions are translucent and the oil has separated from the onions
Add the green chillies (if you are using this) and ground spices, fry for several minutes to remove the raw taste of the spices
Add water as needed to loosen the masala if it seems too dry
Once the oil has separated from the masala and is bubbling around the edges, add in the boiled eggs
Add extra water if you feel the masala is too dry
Bring to a boil and garnish with coriander just after removing from the heat
Serve with plain basmati rice and salad
Enjoy!