Egg Curry

Name: Egg Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 serving
Ingredients: 4 eggs; 50 ml oil; 1 onion; 2 tomatoes; 1 tsp cumin seeds; 1 green chilli; 1 tsp ginger paste; 1 tsp garlic paste; 1/2 tsp salt; 1/2 tsp chilli powder; 1/2 tsp turmeric powder; 1/2 tsp coriander powder; 100 g yoghurt; 100 ml water; 1 tbsp dried fenugreek

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
2
Calories
460 kcal
Course
Main Course, Dinner
Cuisine
Indian, Pakistani

Egg Curry

Iris Warren

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Egg curry is a simple, flavourful dish made with boiled eggs in a spiced tomato-based sauce. It’s a versatile and satisfying meal, perfect with rice, naan, or chapati.

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Ingredients

Servings

4 eggs Boiled
50 ml oil
1 onion
2 tomatoes
1 tsp cumin seeds
1 green chilli
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp salt
1/2 tsp chilli powder
1/2 tsp turmeric powder
1/2 tsp coriander powder
100 g yoghurt
100 ml water
1 tbsp dried fenugreek

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Instructions

Start by adding oil to a pan and heating it on medium heat.
Once the oil is hot, add the cumin seeds and sauté them until they become fragrant and lightly golden.
Add chopped onions to the pan and cook them until they become soft and golden brown.
Toss in the chopped green chili and ginger-garlic paste. Stir and cook for a couple of minutes until the raw smell of the paste fades away.
Next, add chopped tomatoes to the pan and cook them until they soften, stirring occasionally.
Now, add your spices to the mixture—this could include turmeric, cumin, coriander, red chili powder, or garam masala. Stir and cook the spices for 2-3 minutes, allowing them to release their flavours into the dish.
Lower the heat and gently add the yogurt, stirring constantly to prevent curdling. Cook for a few minutes until the yogurt blends in smoothly with the spices.
Pour in the water, mixing everything together thoroughly. Cook the mixture for about 6-8 minutes, or until you see the oil separating from the curry.
Gently add the boiled eggs to the pan, making sure they are well coated with the sauce. Let them simmer in the curry for 2-3 minutes, allowing the flavours to seep into the eggs.
Finally, sprinkle the dried fenugreek (kasuri methi) over the curry, give it one last mix, and your egg curry is ready to serve!

Notes

Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition Information

Show Details

Calories 460kcal (23%) Carbohydrates 17g (6%) Protein 17g (34%) Fat 37g (57%) Saturated Fat 6g (30%) Trans Fat 0.1g Cholesterol 380mg (127%) Sodium 826mg (34%) Potassium 632mg (18%) Fiber 4g (16%) Sugar 10g (20%) Vitamin A 1756IU (35%) Vitamin C 25mg (28%) Vitamin D 2µg Calcium 157mg (16%) Iron 3mg (17%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 460 kcal

% Daily Value*

Calories	460kcal	23%
Carbohydrates	17g	6%
Protein	17g	34%
Fat	37g	57%
Saturated Fat	6g	30%
Trans Fat	0.1g	5%
Cholesterol	380mg	127%
Sodium	826mg	34%
Potassium	632mg	13%
Fiber	4g	16%
Sugar	10g	20%
Vitamin A	1756IU	35%
Vitamin C	25mg	28%
Vitamin D	2µg	10%
Calcium	157mg	16%
Iron	3mg	17%