Egg Curry







A recipe from the cuisine, allowed in a / / / / diet.

This recipe may very well be an Indian cuisine’s twist on the deviled eggs. Although you won’t have to stuff these eggs with anything, you’ll cover them with a hot and richly flavored curry. It’s hearty, quick, and scrumptious. Pairing this with rice will only make it better.

Nutritional Chart

Calories: 204 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 12 g
  • 14 g
  • 9 g

Ingredients Needed for Egg Curry

1 tablespoon vegetable oil
1 large onion, diced
2 garlic cloves, crushed
1 teaspoon turmeric
2 teaspoons of chili powder
1 teaspoon coriander flakes
2 tablespoons of green chili paste
1 cup water
⅓ cup parsley, chopped
5 boiled eggs

How to Make Egg Curry

  1. Heat the vegetable oil in a skillet over low heat, then add the onion. Cook and stir until tender.
  2. Add the garlic. Stir for 1-2 minutes. Add the turmeric, chili powder, and coriander flakes. Stir for 2-3 minutes.
  3. Add the green chili paste and stir for up to 1 minute. Season with salt, add the water and stir for 1-2 minutes. Add 1/4 cup of parsley, stir once or twice, cover with the lid, and bring the gravy to a boil. Remove from heat.
  4. Cut the boiled eggs in halves and place them into the gravy skillet. Cover them with gravy using a spoon and add the remaining parsley. Cover with the lid and simmer for 5-10 minutes.

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