Delicious egg curry made in a simple indian style with basic ingredients. It is quick to make for a week night dinner if you have the boiled eggs ready. Serve egg curry with plain rice, roti or bread.
1 sprig Curry leaves or kadi patta or mint or pudina
1 cup Onions finely chopped
1 Green chili chopped
1.25 teaspoon Ginger garlic paste
2 Tomatoes finely chopped or pureed
4 tablespoon 8 cashews coconut
0.75 teaspoon Red chili powder or lal mirch powder
0.75 teaspoon Garam masala powder
1 teaspoon Coriander powder or daniya powder
Salt as needed
0.75 cup Water or as needed
3 tablespoon Coriander leaves or cilantro chopped
Nutrition value
273
calories per serving
22 g Fat10 g Protein9 g Carbs6 g FiberOther
Current Totals
22 g Fat
10 g Protein
9 g Carbs
6 g Fiber
MacroNutrients
Carbs
9 g
Protein
10 g
Fiber
6 g
Fats
Fat
22 g
Vitamins & Minerals
Calcium
71 mg
Iron
3 mg
Vitamin A
1082 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
64 mcg
Vitamin B12
0 mcg
Vitamin C
29 mg
Vitamin E
3 mg
Copper
0 mcg
Magnesium
47 mg
Manganese
0 mg
Phosphorus
154 mg
Selenium
21 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment