Indian Egg Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
4 Eggs (hard boiled)1 onion1 tomato (pureed)3-4 flakes of garlic1/2-inch piece of ginger1-2 green chilies2 tbsp chopped coriander leavesSalt To TasteRed chili powder to taste3/4th tsp turmeric powder1/2 tsp coriander powder3/4 tsp garam masala or curry powder2-3 tbsp vegetable oil1 cup green peasSalt to taste (1tsp)
1. Remove the shell of boiled eggs & keep aside.
2. Make a paste of onion, garlic, ginger and green chilies in a mixer or chopper.
3. Heat oil in a saucepan and add onion-garlic paste and fry till golden brown.
4. Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry till it starts leaving oil.
5. Add a cup of water and cook till it dry's.
6. Now add the green peas and boiled eggs.
7. Add 1 cup of water and bring to boil and reduce the flame.
* Simmer for 10 minutes.
* Garnish egg curry with garam masala and coriander leaves and serve hot with rice of your choice!
Number of Servings: 2
Recipe submitted by SparkPeople user LUCAHJIN.
2. Make a paste of onion, garlic, ginger and green chilies in a mixer or chopper.
3. Heat oil in a saucepan and add onion-garlic paste and fry till golden brown.
4. Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry till it starts leaving oil.
5. Add a cup of water and cook till it dry's.
6. Now add the green peas and boiled eggs.
7. Add 1 cup of water and bring to boil and reduce the flame.
* Simmer for 10 minutes.
* Garnish egg curry with garam masala and coriander leaves and serve hot with rice of your choice!
Number of Servings: 2
Recipe submitted by SparkPeople user LUCAHJIN.
Nutritional Info Amount Per Serving
- Calories: 398.8
- Total Fat: 25.3 g
- Cholesterol: 425.0 mg
- Sodium: 1,396.5 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 6.8 g
- Protein: 19.0 g
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