Nourishful Kitchen

Egg Curry

About:

A rich, aromatic curry with a deep, golden-red color, perfectly balancing the vibrant spices of Indian cuisine. Boiled eggs, halved, are nestled within this thick gravy, absorbing the flavors. The curry is speckled with mustard seeds, curry leaves, and finely chopped cilantro for a fresh burst of green against the intense color of the gravy. Slices of red onion and a wedge of lemon are placed on the side of a traditional clay bowl, complementing the dish with their sharp and tangy notes. The background features a rustic wooden table, subtly highlighting the warmth and comfort of this beloved dish. A soft, diffused light bathes the scene, enhancing the rich colors and inviting one to savor this delightful blend of spices and textures.

Ingredients:

  • Eggs – 4 large (approximately 280 calories)
  • Onion – 80g (approximately 35 calories)
  • Tomato – 80g (approximately 14 calories)
  • Garlic cloves – 8g (approximately 12 calories)
  • Ginger – 8g (approximately 5 calories)
  • Green chilies – 8g (approximately 4 calories)
  • Olive oil – 12ml (approximately 97 calories)
  • Yogurt – 40g (approximately 22 calories)
  • Cumin seeds – 4g (approximately 10 calories)
  • Turmeric powder – 4g (approximately 12 calories)
  • Coriander powder – 8g (approximately 22 calories)
  • Red chili powder – 4g (approximately 12 calories)
  • Garam masala – 4g (approximately 10 calories)
  • Salt – to taste (calories negligible)
  • Fresh coriander leaves – for garnish (calories negligible)
  • Water – as needed (calories negligible)

Total Calories: Approximately 515 calories for the entire dish.

Instructions:

  1. Prepare Ingredients:
    • Hard-boil the eggs, peel them, and set aside.
    • Finely chop the onion, tomato, garlic, ginger, and green chilies.
  2. Cooking Egg Curry:
    • Heat olive oil in a pan over medium heat. Add cumin seeds and let them splutter.
    • Add chopped onion, garlic, ginger, and green chilies. Saute until the onions turn golden brown.
    • Add chopped tomatoes and cook until they turn soft and mushy.
    • Add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for 2-3 minutes.
    • Whisk yogurt and add it to the pan. Stir continuously to prevent curdling.
    • Add garam masala and mix well.
    • Cut the hard-boiled eggs into halves or quarters and add them to the curry.
    • Simmer the curry for 5-7 minutes, allowing the flavors to meld together and the eggs to absorb the sauce.
  3. Serve:
    • Garnish with fresh coriander leaves.
    • Serve hot with steamed rice or chapati.

Enjoy your flavorful and protein-rich Egg Curry! Adjust the spices according to your taste preferences. This recipe provides a balanced meal with essential nutrients.

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