Egg curry
Egg curry

Anju Bhatia



Prep Time

0 : 0

Cooking Time

0 : 40



Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 4.71 g
Sat Fat 1.09 g
Salt 124.0 mg
Sugars 1.93 g
  • Other Items
  1. Boiled Eggs -6 (Saute in a pan using 1 tsp oil)
  2. Onion 1 large sized (chopped)
  3. Tomato -3 chopped
  4. Garlic Ginger And Green Chiilies Paste 1 tbsp
  5. Turmeric Powder 1/2 tsp
  6. Red Chilli Powder 1 tsp (to taste)
  7. Cumin Powder 1/2 tbsp
  8. Garam Masala Powder 1/2 tsp
  9. Cilantro 1/2 cup chopped
  10. Salt to taste
  11. Curry Leaves 10-12
  12. Coriander Powder 1 tbsp
  13. Cumin Seeds 1 tsp
  14. Dry Red Chiillies 1
  15. Mustard Oil For Cooking
  16. Bay Leaf (tej patta) 2
  17. Water For Gravy
  18. 1 teaspoon oil
  1. Take a pan and heat oil, then add cumin seeds, bay leaf, dry red chillies, curry leaves. Then add onion and saute till it becomes pink in color. Then add garlic, ginger and chillies paste, till the raw smell disappears. Next add the chopped tomatoes, dry spices (except the garam masala).
  2. Saute for 4-5 mins till the tomatoes get cooked. Then add the grated cauliflower and cook. Once it starts leaving oil add the cilantro and garam masala. Now add the boiled eggs and water. Boil it for 5 mins or till you get the desired consistency.
  3. Serve it with rice, chapati /paratha.