My Dad's Indian Egg Curry Recipe

Name: My Dad's Indian Egg Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; 2 tablespoons vegetable oil; 2 teaspoons cumin; ½ tablespoon sugar (for red colour); 2 sliced onions; 1 chopped garlic; 2 -3 dry chili peppers; 2 teaspoons cumin powder; 2 teaspoons coriander powder; 2 teaspoons turmeric powder; 1 teaspoon ginger paste; 1 tablespoon garlic paste; 1 cup water

Servings: persons

3 eggs
2 tablespoons vegetable oil
2 teaspoons cumin
½ tablespoon sugar (for red colour)
2 sliced onions
1 chopped garlic
2 -3 dry chili peppers
2 teaspoons cumin powder
2 teaspoons coriander powder
2 teaspoons turmeric powder
1 teaspoon ginger paste
1 tablespoon garlic paste
1 cup water

1
There are two parts: Frying the eggs and gravy part.
2
Eggs: First fry the boiled eggs in vegetable oil until light golden-brown.
3
Keep them aside.
4
Gravy: put some cumin in hot vegetable oil till they crackle and put the sugar inches Put the sliced onions, chopped garlic and dry chillies.
5
fry for 2 minutes till golden brown.
6
Then add some cumin powder, coriander powder, turmeric powder and ginger garlic paste(s).
7
Add water and let it cook for 8-10 minutes.
8
Then add the eggs to the gravy and cook for 2 minutes.
9
Serve hot.

287

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 13 ingredients. The key ingredients include: 3 eggs, 2 tablespoons vegetable oil, 2 teaspoons cumin, ½ tablespoon sugar (for red colour), and more.

Yes, My Dad's Indian Egg 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.

My Dad's Indian Egg Curry

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