Egg Curry
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
4 eggs
boiled eggs
1 medium
onion
2 medium
Tomato
1 teaspoon
Ginger
1 teaspoon
garlic
2.00 piece
green chili
1 teaspoon
turmeric powder
1 teaspoon
red chili powder
1 teaspoon
coriander powder
1 teaspoon
cumin powder
1 teaspoon
garam masala
1 teaspoon
salt
2 tablespoon
oil
1 cup
water
2 tablespoon
fresh cilantro
Directions
Step 1
Heat oil in a pan and add chopped onion, ginger, garlic, and green chili. Saute until onion turns golden brown.
Step 2
Add chopped tomatoes and cook until they become soft.
Step 3
Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for a minute.
Step 4
Add water and bring the mixture to a boil. Reduce heat and simmer for 5 minutes.
Step 5
Gently add boiled eggs to the curry and cook for another 5 minutes.
Step 6
Sprinkle garam masala and garnish with fresh cilantro.
Nutrition Facts
Fat:
14 g
(126
kcal)
Protein:
12 g
(48
kcal)
Carbohydrates:
9 g
(36
kcal)
| Calories | 9.3492 kcal | 0.47% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.1764 g | 0% |
| Saturated Fat | 0.0882 g | 0.08% |
| Fat | 0.6174 g | 0.44% |
| Carbohydrates | 0.3969 g | 0.08% |
| Sodium | 18.081 mg | 3.62% |
| Fibers | 0.1323 g | 0.35% |
| Sugars | 0.1764 g | 0% |
| Protein | 0.5292 g | 0.62% |
| Vitamin C | 0.6615 mg | 0.74% |
| Calcium | 0.2205 mg | 0.04% |
| Iron | 0.441 mg | 0.09% |
| Potassium | 8.82 mg | 1.76% |
| Alcohol | 0 g | 0% |
| Cholesterol | 16.4052 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0.0441 mcg | 1.84% |
| Vitamin E | 0.0882 mg | 0.59% |
| Zinc | 0.0441 mg | 0.01% |
| Selenium | 0.9702 mcg | 0.19% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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