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Indian Style Egg Curry

recipe 30 min
Total 518 Kcal 27 g protein 51 g carbs 24 g fat

Ingredients for serving

  • 176 g Egg, whole, raw, fresh 4 x medium (44g)
  • 10 g Yogurt, Greek, plain, nonfat
  • 5.2 g Spices, ginger, ground 1 x tbsp (5.2g)
  • 7.2 g chopped Garlic 1 x tbsp (7.15g)
  • 90 g Tomatoes, red, ripe, raw, year .. 0.5 x cup, chopped or sliced (180g)
  • 10 g Onions, raw 1 x tbsp chopped (10g)
  • 2.7 g Spices, chili powder 1 x tsp (2.7g)
  • 2.2 g Spices, turmeric, ground 1 x tsp (2.2g)
  • 5 g Spices, coriander seed 1 x tbsp (5g)
  • 2.1 g Spices, cumin seed 1 x tsp, whole (2.1g)
  • 1.9 g Spices, allspice, ground 1 x tsp (1.9g)
  • 0.4 g Salt, table 1 x dash (0.4g)
  • 4.5 g Oil, olive, salad or cooking 1 x tsp (4.5g)
  • 4 g Coriander (cilantro) leaves, raw 1 x cup (4g)
  • 224 g Water 1 x 1 cup (224g)

Instructions

  • Boil the eggs in water, when done peel and set aside for later use.
  • Put chopped onions, Greek yogurt and tomatoes in a blender and blend until smooth.
  • Heat oil in a non stick pan and add cumin seeds. When they start sputtering add the onion and tomato puree.
  • Add ginger, garlic paste, red chili powder, coriander powder and turmeric powder. Stir and cook over low heat until the oil is separated. It may take 4-5 minutes.
  • When the oil is separated from the mixture add one cup of water, stir and cook to a boil.
  • Add chopped cilantro, all spice powder and boiled eggs. Cook for 1-2 minutes and remove from the heat.
  • Serve hot.

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