Egg Vindaloo Recipe

Ingredients (2 Servings)

• 4 boiled eggs
• 1 teaspoon cumin seeds
• 3 tablespoons oil
• 1 cup chopped onions
•  1 inch cinnamon
• 1 green chili, slit
• 1 teaspoon red chili powder
• ½ teaspoon sugar
• 1 teaspoon ginger garlic paste
• ¼ cup chopped tomatoes
• ¾ tablespoons white vinegar
• 3 tablespoons rice bran oil
• ½ teaspoon garam masala
• Salt to taste
•  A handful of coriander leaves

Directions

1. Puree the tomatoes and keep it aside.
2. Heat the oil in a pan and add cinnamon and cumin. Fry for 30 seconds.
3. Now, add chopped onions and sauté until they turn golden.
4. Add ginger garlic paste and cook for 2 minutes.
5. Add green chili, red chili powder, and garam masala and fry for 2 minutes.
6. Add the tomato puree and cook until it dries.
7. Add a cup of water, vinegar, and sugar. Cook for 4 minutes until the oil separates.
8. Add the eggs and cook for 5-7 minutes.

Nutrition

• Calories: 263
• Protein: 9g
• Fat: 21g
• Fiber: 2g
• Sodium: 152mg
• Potassium: 194mg
• Carbohydrates:8g
• Vitamin C: 7.7mg
• Calcium: 56mg
• Iron: 1.3mg