Egg Curry

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.
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.

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Ingredients

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
salt
1 cup water
cup parsley, chopped
5 boiled eggs

Ingredients

Steps

1
Done

Heat the vegetable oil in a skillet over low heat, then add the onion. Cook and stir until tender.

2
Done

Add the garlic. Stir for 1-2 minutes. Add the turmeric, chili powder, and coriander flakes. Stir for 2-3 minutes.

3
Done

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
Done

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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Nutritional Chart

204 kcal
Calories
12 g
Protein
14 g
Fat
9 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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