Egg curry Recipe - Ingredients, Step-by-Step Guide & Nutrition info

Egg curry

Ingredients (4 servings)

Ingredient: Eggs
Quantity: 4 )
Preparation: hard-boiled

Ingredient: Onion
Quantity: 2 )
Preparation: chopped

Ingredient: Tomato
Quantity: 2 )
Preparation: chopped

Ingredient: Ginger
Quantity: 1 inch )
Preparation: grated

Ingredient: Garlic
Quantity: 4 cloves )
Preparation: minced

Ingredient: Green chili
Quantity: 2 )
Preparation: slit

Ingredient: Turmeric powder
Quantity: 1/2 teaspoon

Ingredient: Red chili powder
Quantity: 1 teaspoon

Ingredient: Coriander powder
Quantity: 1 teaspoon

Ingredient: Cumin powder
Quantity: 1/2 teaspoon

Ingredient: Garam masala powder
Quantity: 1/2 teaspoon

Ingredient: Salt
Quantity: to taste

Ingredient: Oil
Quantity: 2 tablespoons

Ingredient: Coriander leaves
Quantity: for garnishing

Nutrition / 100 g

Calories: 146
Protein: 12.6g
Carbohydrates: 2.8g
Fat: 9.5g
Cholesterol: 372mg

Preparation

In a pan, heat oil over medium heat.

Add chopped onions and sauté until golden brown.

Add grated ginger, minced garlic, and slit green chili. Sauté for a minute.

Add chopped tomatoes and cook until they turn mushy.

Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, and salt. Mix well.

Cook the spice mixture for a couple of minutes to allow the flavors to meld together.

Add 1 cup of water and mix well. Let it come to a boil.

Meanwhile, peel the hard-boiled eggs and make small slits on them. This will allow the flavors to penetrate.

Add the eggs to the boiling gravy and cover the pan with a lid. Simmer for 5-7 minutes.

Gently stir the curry and cook for another 2-3 minutes until the eggs are fully coated in the gravy.

Garnish with fresh coriander leaves.

Serve hot with steamed rice or roti.