Follow us 
Egg Curry Recipe
Ingredients (4 Servings)
- 4 to 5 boiled eggs
- 2 tablespoons oil
- 2 onions finely chopped, grated or pureed
- 3 tomatoes finely chopped or pureed
- 1 green chilli (optional) chopped or slit
- 1¼ cup water (adjust slightly as needed)
- 1 tablespoons Coriander leaves chopped finely
- ¼ teaspoon Kasuri methi or fenugreek leaves (optional)
- 1 teaspoon sugar (optional)
- 4 tablespoons cream or 10 cashews blended with ½ cup water (optional)
- ½ to 1 teaspoon red chilli powder
- ½ to 1 teaspoon GARAM MASALA (refer notes)
- ½ to 1 teaspoon coriander powder (optional)
- 1/8 teaspoon turmeric or haldi
Directions
- Add another tbsp oil. Saute cumin, bay leaf, cardamoms and cloves (optional) just for a minute.
- Next add & fry the onion & chilli until golden.
- Add ginger garlic paste and saute until the raw smell goes off.
- Then add tomatoes and saute well until the mixture turns mushy.
- Next add red chili powder, garam masala, coriander powder, turmeric, sugar and salt.
- Fry everything well until a nice aroma comes out & the mixture leaves the sides of the pan.
- Pour water just as needed to make a gravy.
- Cook until the curry thickens and oil begins to separate.
- Check the salt and adjust if needed.
- Add the boiled & fried eggs, kasuri methi if using.
- Blend together 10 cashews with half cup water to smooth milk. Pour it. Cook covered for 2 to 3 mins until the curry turns thick.
Nutrition
Per Servings- Calories: 456
- Protein: 45g
- Fiber: 23g
- Fat: 12g
- Sodium: 343mg
- Carbohydrates: 45g
