Egg Curry
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Total time: 40 minutes
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Serves 3
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5.0 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
INGREDIENTS
3 - Chicken eggs, boiled
1 tb - Vegetable oil
½ tsp - Cumin seeds
¼ tsp - Mustard seeds
2 whole - Cloves
1 medium - Red onion, finely chopped
2 medium - Tomatoes, pureed
3 - Green chilies, finely chopped
1-inch piece - Ginger, chopped
4 cloves - Garlic, crushed
¼ tsp - Turmeric powder
½ tsp - Chili powder
¼ tsp - Garam masala
1 ½ tsp - Coriander powder
1 dash - Salt
1 cup - Water
2 tb - Coriander (cilantro) leaves, raw, chopped
UTENSILS
Pan with lid, Chopping board, Knife
INSTRUCTIONS
1. Heat oil in a pan on a medium heat.
2. Add the cloves to the pan. Sauté for a few seconds till fragrant. Add the cumin seeds and mustard seeds. Stir fry for 2 minutes.
3. Add the chopped onion and cook for 2-3 minutes.
4. Add the garlic, ginger and green chilies. Cook for 2 minutes.
5. Add the pureed tomatoes and stir well. Cover the pan and cook for 5 minutes on medium heat.
6. Add the salt, coriander powder, turmeric powder, garam masala powder and red chili powder. Cover the pan again and cook for another 6-7 minutes.
7. Add 1 cup of water to the pan.
8. Add the boiled eggs. Simmer the curry for 5-6 minutes on low to medium heat.
9. Add chopped cilantro, cover the pan and simmer for 2 minutes.
10. Serve hot.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 245g
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Energy (kcal)
159.0
Carbs (g)
6.3
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Proteins (g)
7.5
Fats (g)
10.6
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Fibre (g)
5.0
