Boiled Egg Curry

Name: Boiled Egg Curry
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
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

You can never have too many main course recipes, so give Boiled Egg Curry a try. This recipe serves 2. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe has 515 calories, 16g of protein, and 40g of fat per serving.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

515 kcal

Calories

16 g

Protein

40 g

Fat

25 g

Carbs

Ingredients

For 2 servings

Estimated cost~€2.80 · ~€1.40/serving

Instructions

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.