Boiled Egg Curry

Vegetarian
Gluten Free
Dairy Free
Health score
15%
Boiled Egg Curry
45 min.
2
515kcal

Suggestions

This boiled egg curry is a delicious and hearty dish that's perfect for a cozy night in. The eggs are boiled to perfection and then simmered in a flavorful onion and tomato-based gravy. The result is a dish that's packed with protein and brimming with aromatic spices. The best part? It's easy to make and comes together in under an hour. Serve it with some rice or flatbread for a satisfying and comforting meal.

This recipe is a great option if you're looking for something a little different from your usual curry. The boiled eggs add a nice change of pace and make for a hearty and satisfying dish. Plus, they're a great source of protein, so you'll definitely feel full and fueled after enjoying this curry. The combination of spices like cumin, coriander, and garam masala gives this dish a wonderful depth of flavor, while the hint of chili adds a nice kick. Garnished with fresh cilantro, this boiled egg curry is a true delight for all the senses.

Whether you're a fan of Indian cuisine or just looking to spice up your mealtime routine, this boiled egg curry is definitely worth a try. It's a simple yet flavorful dish that's perfect for a weeknight dinner or a lazy weekend lunch. So, if you're ready to take your taste buds on an adventure, grab your apron and get cooking! Your taste buds will thank you.

Ingredients

  • tablespoons canola oil divided
  • 0.5 teaspoon chili powder red
  •  hardboiled eggs 
  • leaves cilantro leaves fresh chopped
  • teaspoons ginger fresh grated
  • teaspoon garam masala 
  •  garlic clove minced
  •  to 2 chilies slit green for the faint hearted (or just one )
  • teaspoons ground coriander 
  • teaspoon ground cumin 
  •  onion roughly chopped
  • servings salt to taste
  •  tomatoes roughly chopped
  • 0.5 teaspoon turmeric 

Equipment

  • food processor
  • frying pan

Directions

  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.

Nutrition Facts

Calories515kcal
Protein12.43%
Fat68.22%
Carbs19.35%

Properties

Glycemic Index
76
Glycemic Load
4.51
Inflammation Score
-10
Nutrition Score
23.97652173913%

Flavonoids

Naringenin
1.25mg
Apigenin
0.01mg
Luteolin
0.02mg
Isorhamnetin
5.51mg
Kaempferol
0.89mg
Myricetin
0.32mg
Quercetin
23.72mg

Nutrients percent of daily need

Calories:514.96kcal
25.75%
Fat:39.95g
61.45%
Saturated Fat:5.5g
34.35%
Carbohydrates:25.49g
8.5%
Net Carbohydrates:18.4g
6.69%
Sugar:12.28g
13.64%
Cholesterol:373mg
124.33%
Sodium:493.72mg
21.47%
Protein:16.37g
32.74%
Vitamin C:40.62mg
49.23%
Vitamin E:7.21mg
48.05%
Selenium:32.5µg
46.42%
Vitamin A:2254.04IU
45.08%
Vitamin K:37.53µg
35.74%
Vitamin B2:0.6mg
35.15%
Fiber:7.1g
28.38%
Manganese:0.55mg
27.73%
Phosphorus:269.7mg
26.97%
Folate:93.63µg
23.41%
Vitamin B6:0.47mg
23.28%
Potassium:812.44mg
23.21%
Vitamin B12:1.11µg
18.5%
Iron:3.28mg
18.2%
Vitamin B5:1.73mg
17.27%
Vitamin D:2.2µg
14.67%
Magnesium:55.01mg
13.75%
Vitamin B1:0.2mg
13.65%
Calcium:126.01mg
12.6%
Zinc:1.78mg
11.87%
Copper:0.22mg
10.79%
Vitamin B3:1.5mg
7.51%