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I really wanted to like this, but it just didn't work for me. There's just way too much onion in the dish and not enough liquid, so you're just left with eggs with cooked chopped onions on top. The spices should probably be cut in half too, as there's just not enough sauce at the end... I even doubled the water and used 1-1/2 onions instead of two. It's a shame, because the spice mixture and the egg really tasted like it could go well together in smaller quantities and in a more watery curry sauce. Maybe a can of tomatoe sauce instead of tomato paste would help, but I don't think the extra acidity would work in this dish.
It smelled really good as I was cooking it, but wasn't quite as good as the scent. I did add the peas, and I did have the eggs only cut in half (but ended up cutting them into smaller pieces on my plate when eating it). I found it much too dry; I added a half cup of water to the simmering pan, and still think it could have used a little more. I agree with others that it might have been better to use tomato sauce instead of paste. It was a pleasant meal, and I won't have a problem eating the leftovers, but I don't know if I'll make it again.
I really liked the sauce, but the dish tasted very light and something seemed to be lacking. I added peas to the leftovers, and that did make a difference. I think the sauce would go well with paneer and vegetables, and might try it that way next time. Thanks for posting.
I made this using Quick Garam Masala. I was really looking forward to this since I love eggs and Indian food. DH and I didn't care for the eggs at all. I will use the recipe with chicken next time. I also used undrained can tomato because I wanted it to be more of a stew. I think peas would have gone great in this as well but didn't have any. I really like the sauce and thought it went well over jasmine rice. Thank you for sharing the recipe.
Great recipe. I scaled it down to half the measurements coz I was cooking for myself, and served this with paratha. I did add peas to the curry and used 1 egg instead of 2. The flavors were lovely, but I found it a bit too sour - probably from the canned tomatoes. But would definitely make this again. Thanks!
delicious. next time iÂ´m going to use a little bit less cumin. i also added peas and i think the sauce would be even better for peas and paneer or other veggies.
This recipe was great with some modifications to our family's taste. I agree that the sauce was a wee bit too thick, so I kept the juice from the tomatoes, added 1 small can of tomato sauce instead of the water and paste, and blended in a couple dollops of yogurt. I also pumped up the salt a little and added about 1/4 tsp. of very strong white chili powder. The dish was delicious and easy to make--thanks for posting, FlemishMinx! :)
This was overall a pretty easy dish to make and my boyfriend liked it. I just found that it was a little too thick (I would leave the juice from the chopped tomatoes next time) and I am not too crazy about the eggs. Perhaps I will try it as a base with chicken or lentils. Thanks for sharing.
What a refreshing dish this was. A nice change from the usual curries that I am used to. We did not have canned tomatoes so I used fresh tomatoes instead. Other than that, followed instructions faithfully. Taste was tangy, and fresh, but needs more salt and chili powder. Thank you for posting.
Tried it tonight. It was really good! It tastes just like how my Indian friend used to cook it. Thanks a lot!