I found a couple of different recipes for this on Indian cooking websites. I mixed them to make a more user-friendly recipe. The eggs take on a beautiful colour when mixed with everything else. Enjoy!
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Units: US | Metric
- 4 eggs (hard boiled, leave whole)
- 1 onion
- 1 -2 garlic clove
- 1/2 inch piece ginger
- 1 -2 green chili
- 2 -3 tablespoons vegetable oil or 2 -3 tablespoons ghee
- 3/4 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- red chili powder
- 1 tomato, chopped
- 1 cup green peas (paneer) or 8 ounces panir (paneer)
- 3/4 teaspoon garam masala
- 2 tablespoons cilantro leaves, chopped
- 1Remove the shell of boiled eggs & keep aside. If using Paneer cut into cubes and fry till golden & set aside for later use.
- 2Make a paste of onion, garlic, ginger and green chilies in a mixer or chopper.
- 3Heat oil in a kadhi or wok and add onion-garlic paste and fry till golden brown.
- 4Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato. Fry until it starts leaving oil.
- 5Add a cup of water and cook until it dries.
- 6Now add the fried paneer cubes or green peas (which ever using) and boiled eggs.
- 7Add 1 cup of water and bring to boil and reduce the flame.
- 8Simmer for 10 minutes.
- 9Garnish egg curry with garam masala and cilantro leaves and serve hot with paratha, roti or rice.
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Nutritional Facts for Indian Egg Curry
Serving Size: 1 (670 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 184.9
- Calories from Fat 106
- Total Fat 11.8 g
- Saturated Fat 2.5 g
- Cholesterol 186.0 mg
- Sodium 76.9 mg
- Total Carbohydrate 11.0 g
- Dietary Fiber 2.9 g
- Sugars 4.8 g
- Protein 9.1 g
The following items or measurements are not included: