5.0 from 3 votes
Egg Curry
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 2
Calories: 460 kcal
Course:
Main Course , Dinner
Cuisine:
Indian , Pakistani
Ingredients
- 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
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!
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.