Egg Curry
- Number of Servings: 6
Ingredients
Oil – 2 tbspCumin Seeds – ½ tspFennel Seeds – ½ tspOnion – 1 medium, finely choppedTurmeric – ¼ tspChili powder – to tasteCoriander Powder – 1 tspChicken Masala – 1 tspGaram masala - 1 tspTomato puree – ½ cupSugar – 1 tspSalt – to tasteCoconut milk – 2 cupsEggs – 6, hard boiled and peeledCilantro – 5 sprigs, chopped (for garnishing)
Heat Oil in a skillet or a pan on medium flame. Add Cumin and fennel seeds and once Cumin and fennel seeds turn light brown, add Onion and sauté till it turns brown. Add the following powders: Turmeric, Chili, Coriander, Chicken Masala and fennel powder. Sauté for another minute or so. Add Tomato Puree, Sugar and Salt — mix well and cook for 5 minutes. Add Coconut Milk and bring to a boil. Sprinkle the garam masala To serve, cut eggs into halves, pour gravy into a bowl and top with the egg halves. You can remove the yolk if needed since it is not good for people having cholesterol. Garnish the dish with fresh chopped Cilantro leaves.
Number of Servings: 6
Recipe submitted by SparkPeople user CANDICE_4.
Number of Servings: 6
Recipe submitted by SparkPeople user CANDICE_4.
Nutritional Info Amount Per Serving
- Calories: 155.8
- Total Fat: 13.5 g
- Cholesterol: 0.0 mg
- Sodium: 631.0 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 1.0 g
- Protein: 5.1 g
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