Egg Curry

Egg curry is a pretty simple curry dish as far as curries go. Its simplicity is its strength; you can make it quickly and without much effort due to its straightforward nature. Eating egg curry is a great option for vegetarians or people looking to decrease the amount of meat in their diets due to the heavy protein content of the eggs. This recipe is easy to adjust and customize; combined with its ease of preparation, it’s the perfect experimentation dish.

This Egg curry recipe tastes great with rice or roti, and the combination makes a great meal for lunch! Make sure you pack the meal in a thermos or in an insulated lunch bag so you can enjoy it warm later.

Health Benefits

This egg curry has a wealth of health benefits thanks to its primary ingredient – eggs. Egg are rich in protein and have high levels of essential vitamins and minerals: vitamin A, B, D, E, K, phosphorous, calcium, selenium, and zinc. Eggs also contain necessary organic compounds like omega-3s, protein, and antioxidants. The antioxidants and omega-3’s work together to boost the immune system and help the body fight off viral and bacterial pathogens.

Ingredients

eggs – boiled: 4

tbsp oil: 2

tsp cumin: 1/4-3/4

sprigs curry leaves: 1-2

cup onions – finely chopped: 1

chopped green chili: 1

tsp ginger garlic paste: 1-1 1/4

tomatoes – finely chopped or pureed: 2

cashews – optional: 8

tbsp coconut - optional: 4

tsp turmeric: 1/8

tsp red chili powder: 3/4

tsp garam masala powder: 3/4-1

tsp coriander powder: 1

handful coriander leaves – chopped: 1

salt to taste

water

How To Make Egg Curry

1. Peel the boiled eggs.
   1. make few gashes over each egg.
   2. set aside.
2. Prepare the chopped tomatoes.

Note: You can use chopped tomatoes or make a smooth puree of tomatoes and cashews or coconut. 

            1.Set this aside.

3. Heat oil in a pan.
   1. Add cumin and allow to splutter.
   2. add curry leaves and let splutter.
   3. add onions and green chilies.
   4. Keep stirring and cooking the mixture until the onions turn golden to light brown.
   5. add ginger-garlic paste.
   6. Sauté till the raw smell of the garlic dissipates.
   7. Pour in the tomato puree.
   8. Sauté for a while until the tomatoes and onions blend well.
4. Add red chili powder, turmeric, salt, garam masala and coriander powder.
   1. Mix well.
   2. Cook for a few minutes till the mixture begins to smell good and the raw smell disappears.
5. Add the eggs and cook for 2 minutes stirring gently.
6. Pour just enoughwater to make a gravy.
   1. Cover the pan and Cook on a medium heat.
7. Sprinkle some coriander leaves.
8. Serve and enjoy!

Cherish the meal at work by packing it with your stainless steel lunch box or storage containers

Trivia

Eggs age more in 1 day at room temperature than 1 week in the refrigerator.