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    You are in: Home / Recipes / Indian Egg Curry Recipe
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    Indian Egg Curry

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Nif's Note:

    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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    Ingredients:

    Yield:

    eggs

    Units: US | Metric

    Directions:

    1. 1
      Remove the shell of boiled eggs & keep aside. If using Paneer cut into cubes and fry till golden & set aside for later use.
    2. 2
      Make a paste of onion, garlic, ginger and green chilies in a mixer or chopper.
    3. 3
      Heat oil in a kadhi or wok and add onion-garlic paste and fry till golden brown.
    4. 4
      Add 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.
    5. 5
      Add a cup of water and cook until it dries.
    6. 6
      Now add the fried paneer cubes or green peas (which ever using) and boiled eggs.
    7. 7
      Add 1 cup of water and bring to boil and reduce the flame.
    8. 8
      Simmer for 10 minutes.
    9. 9
      Garnish egg curry with garam masala and cilantro leaves and serve hot with paratha, roti or rice.

    Ratings & Reviews:

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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
    57%
    Total Fat 11.8 g
    18%
    Saturated Fat 2.5 g
    12%
    Cholesterol 186.0 mg
    62%
    Sodium 76.9 mg
    3%
    Total Carbohydrate 11.0 g
    3%
    Dietary Fiber 2.9 g
    11%
    Sugars 4.8 g
    19%
    Protein 9.1 g
    18%

    The following items or measurements are not included:

    ginger

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