Quick Lunch With Shahi Egg Curry

Ingredients

4 chicken eggs boiled
4 teaspoons chopped garlic
2 teaspoons chopped onion
1 teaspoons chopped ginger
1 tablespoon fresh cream
1 tablespoon curd
1 teaspoon Kasoori methi (Dried Fenugreek Leaves)
1 tablespoon chaat masala
0.5 teaspoon Garam masala
0.5 teaspoon red chilli powder
1 tablespoon coriander leaves
1 teaspoon salt
1 tablespoon oil
2 green chillies

Nutritional information

100
Calories
8g
Fat
2g
Saturated Fat
1g
Polyunsaturated Fat
3.1g
Monounsaturated Fat
200mg
Cholesterol
179mg
Sodium
88mg
Potassium
2.5g
Carbs
0.3g
Fiber
0g
Sugars
8g
Protein
5.8%
Vitamin A
9.5%
Vitamin B-12
4%
Vitamin B-6
2%
Vitamin C
1%
Vitamin D
3%
Vitamin E
3.2%
Calcium
5%
Iron

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Quick Lunch With Shahi Egg Curry

Features:
  • Low Carb
  • Spicy
Cuisine:

Shahi egg curry - A harmonic combination of spicy taste and sweetness

  • 35 minutes
  • Serves 4
  • Easy

Directions

Eggs are among the most nutritious foods in anyone’s kitchen as well as can be processed to cook lot of dishes. And in this recipe, we will discover a new way to cook eggs – a combination of eggs with curry. Shahi egg curry recipe originates from Indian, which is featured by its spicy taste and gentle sweetness. Also, for housewives who are considering dishes for lunches, it is a great recommendation to try.

 

Steps

1
Done

Grind onion, green chillies, ginger, and garlic in an electric mixer finely until they become a smooth paste. Then add oil in a pan and saute the paste until it soaks up the oil.

2
Done

Whisk curd and cream and mix them well in the pan. After that, add kasoori methi, garam masala, red chilli powder, salt, a cup of water cook them while stirring them gently. Cook them for 10 minutes.

3
Done

Cut the boiled eggs into a half and add them into the pan. Cook them for 5-6 minutes. Next, add chaat masala and mix them finely.

4
Done

Sprinkle coriander leaves and garnish them with cream before enjoying.

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