Gluten free
Dairy free
Vegetarian
Whole 30
Boiled egg curry
This flavorful Boiled Egg Curry recipe is typical of Indian cuisine and serves 2. It is gluten-free, dairy-free, lacto-ovo vegetarian, and Whole30 compliant. With a preparation time of 45 minutes, it covers 23% of your daily vitamins and minerals needs. Ideal for a cozy dinner or special occasions.
Ingredients
US
rapeseed oil
4 Tbsps
chili powder
0.5 tsps
hard cooked eggs
4
cilantro
1 leaf
fresh ginger root
2 tsps
garam masala
1 tsp
whole garlic clove
2
green chili pepper
2
ground coriander seeds
2 tsps
cumin
1 tsp
onion
2
salt
2 servings
tomatoes
3
turmeric
0.5 tsps
Method
- Boil 4 eggs in boiling water for about 10 minutes.
- Heat 2 tablespoons canola oil in a deep pan over medium heat.
- Add the chopped onions and fry until golden. Take off the heat.
- Transfer the fried onions from the pan to a food processor. Grind the onions, tomatoes, green chillies into a smooth paste.
- Heat the remaining 2 tablespoons of canola oil in the same pan over medium heat.
- 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.
- Add 2 cups of water bring to a boil on a medium flame.
- 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
- Garnish with coriander leaves.
- Serve hot with rice or flatbread.
Nutrition:
515 kcal
Carbs
25 g
Fat
39 g
Protein
16 g
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