Photo: Subhrajyoti07 · CC BY-SA 4.0 · Wikimedia Commons

Westbengal · Lunch

Egg Curry

Traditional Recipe 27: Egg Curry recipe

🧺 Ingredients

• Eggs: 8, boiled and halved
• Mustard oil: 20ml
• Onion: 150g, sliced
• Ginger paste: 1 tbsp (15g)
• Turmeric powder: 0.5 tsp (1.5g)
• Chilli powder: 1 tsp (3g)
• Coriander powder: 1 tsp (3g)
• Cumin powder: 0.5 tsp (1.5g)
• Yogurt: 100ml
• Salt: to taste
• Water: 250ml
• Bay leaves: 2
• Green chillies: 2, slit

👩‍🍳 How to make Egg Curry

1. Heat mustard oil in a pan over medium heat (140°C).
2. Add onion slices, cook for 3 minutes until soft and golden.
3. Add ginger paste, cook for 1 minute.
4. Add turmeric, chilli powder, coriander, and cumin. Cook for 1 minute.
5. Lower heat to medium-low (100°C). Add yogurt slowly, stirring well.
6. Add water, bay leaves, and salt. Bring to simmer.
7. Add green chillies.
8. Gently add boiled egg halves, cover partially.
9. Simmer for 8 minutes, allowing flavors to infuse into eggs.
10. Gravy should be thick and coat the eggs.
11. Serve hot with rice.

Track the macros of Egg Curry and 100s of Indian dishes with Nutri Macro India.