Egg Curry
Lunch

Egg Curry

A flavorful egg curry made with boiled eggs, potato, tomato, onion, ginger garlic, and aromatic spices cooked in mustard oil. A simple, protein rich Indian style curry perfect with roti or rice.

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Ingredients

  • 50 g Whole Eggs (Dim)
  • 30 g Potato
  • 40 g Tomato
  • 30 g Onion
  • 1 g Green chili
  • 1 tsp Ginger Garlic paste
  • 1 g Turmeric powder
  • 1 g Red chili powder
  • 1 g Cumin seeds
  • 5 g Mustard oil
  • 5 g Coriander leaves

Preparation Method

  1. Heat mustard oil in a pan and add cumin seeds.
  2. Add onions, garlic, and ginger paste, sauté until golden brown.
  3. Add turmeric, chili powder, and tomatoes. Cook until soft.
  4. Add potatoes and water, simmer until the potato is tender.
  5. Add the boiled egg, cook for 2-3 minutes.
  6. Garnish with coriander leaves and serve hot.