Egg And Paneer Curry Recipe

Name: Egg And Paneer Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 hard boil eggs; 10 ounces paneer cut in to 1 inch cubes; 3 tablespoons coconut oil; 2 tablespoons curry powder; 1/2 teaspoon chili powder; 1 teaspoon turmeric, powder; 1 teaspoon coriander, powder; 1 teaspoon cumin, powder; 1 teaspoon sea salt; 1/2 teaspoon freshly ground black pepper; 1 cup 35 % cream; Handful fresh cilantro

Servings: persons

6 hard boil eggs
10 ounces paneer cut in to 1 inch cubes
3 tablespoons coconut oil
2 tablespoons curry powder
1/2 teaspoon chili powder
1 teaspoon turmeric, powder
1 teaspoon coriander, powder
1 teaspoon cumin, powder
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 cup 35 % cream
Handful fresh cilantro

1
Boil, cool in ice water and peel the eggs. Cut in half and keep on the side.
2
Cut paneer into 1-inch cubes and keep on the side.
3
Heat coconut oil in a pan; add curry, turmeric powder, chilli powder, coriander powder, cumin powder, salt and pepper.
4
Fry for 30-60 second, add cream and let boil for 2-3 minutes.
5
Add boiled eggs and paneer cubes, mix it gently. Heat through for 4-5 minutes.
6
Serve with rice and fresh cilantro.

526

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 hard boil eggs, 10 ounces paneer cut in to 1 inch cubes, 3 tablespoons coconut oil, 2 tablespoons curry powder, and more.

Yes, Egg And Paneer Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egg And Paneer Curry

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