Boiled Egg Curry
Need a gluten free, dairy free, lacto ovo vegetarian, and whole 30 main course? Boiled Egg Curry could be a spectacular recipe to try. One portion of this dish contains about 16g of protein, 40g of fat, and a total of 515 calories. This recipe serves 2 and costs $2.07 per serving. Only a few people made this recipe, and 2 would say it hit the spot. This recipe from Foodista requires chillies, chilli powder, garlic cloves, and ginger. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 61%. This score is good. Boiled Egg Curry, Masaledar Ublay Unday Or Hard Boiled Egg Curry, and Hard-Boiled Egg Casserole are very similar to this recipe.
Servings: 2
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
4 tablespoons canola oil, divided
1/2 teaspoon red chilli powder
4 hard boiled eggs
Chopped fresh coriander leaves to garnish
2 teaspoons fresh ginger, grated
1 teaspoon garam masala
2 garlic cloves, minced
2 green chillies (or just one for the faint hearted)
2 teaspoons ground coriander
1 teaspoon ground cumin
2 onions, roughly chopped
Salt to taste
3 big tomatoes, roughly chopped
1/2 teaspoon turmeric powder
Equipment:
frying pan
food processor
Cooking instruction summary:
- Boil 4 eggs in boiling water for about 10 minutes.
- Heat 2 tablespoons canola oil in a deep pan over medium heat. Add the chopped onions and fry until golden. Take off the heat. Transfer the fried onions from the pan to a food processor. Grind the onions, tomatoes, green chillies into a smooth paste.
- Heat the remaining 2 tablespoons of canola oil in the same pan over medium heat. Add the onion paste. Fry for 2-3 minutes. Stir in ginger and garlic and all the dry spices. Fry until the oil begins to separate from the onion tomato mixture.
- Add 2 cups of water bring to a boil on a medium flame.
- Cut the boiled eggs into halves lengthside and add them to the gravy. Simmer for 10 minutes or till the gravy is thickened/ reduced to about 3/4 of the original quantity after you added the water
- Garnish with coriander leaves. Serve hot with rice or flatbread.
Step by step:
1. Boil 4 eggs in boiling water for about 10 minutes.
2. Heat 2 tablespoons canola oil in a deep pan over medium heat.
3. Add the chopped onions and fry until golden. Take off the heat.
4. Transfer the fried onions from the pan to a food processor. Grind the onions, tomatoes, green chillies into a smooth paste.
5. Heat the remaining 2 tablespoons of canola oil in the same pan over medium heat.
6. Add the onion paste. Fry for 2-3 minutes. Stir in ginger and garlic and all the dry spices. Fry until the oil begins to separate from the onion tomato mixture.
7. Add 2 cups of water bring to a boil on a medium flame.
8. Cut the boiled eggs into halves lengthside and add them to the gravy. Simmer for 10 minutes or till the gravy is thickened/ reduced to about 3/4 of the original quantity after you added the water
9. Garnish with coriander leaves.
10. Serve hot with rice or flatbread.
Nutrition Information:
covered percent of daily need
