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Egg Curry

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.1703
Energy (kCal)358.0482
Carbohydrates (g)26.4194
Total fats (g)29.1077
  • Cuisine

    Asian >> Indian Subcontinent >> Indian

  • Dietary Style

  • Preparation Time

    Cooking Time - 20 minutes, Preparation Time - 15 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in a large pot over medium heat. Add onion; cook and stir until browned, about 5 minutes. Stir in garlic and ginger paste. Mix in coriander, cumin, turmeric, chile powder, and black pepper; cook until fragrant, about 1 minute. Add tomato puree; cook until curry thickens, about 4 minutes. | 2. Pour water into the pot; bring sauce to a boil. Stir in vinegar and salt. Slip eggs into the pot; cook until flavors combine, about 5 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    onion 1 sliced 64.0 14.944 1.76 0.16
    garlic paste 1 teaspoon - - - -
    ginger paste 1/2 teaspoon - - - -
    coriander 1 tablespoon ground 14.9 2.7495 0.6185 0.8885
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    turmeric 1/2 teaspoon ground 4.68 1.0071 0.1452 0.0488
    chile powder 1/2 teaspoon 3.807 0.6709999999999999 0.1817 0.1928
    black pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    tomato puree 1/4 cup 23.75 5.6125 1.0312 0.1312
    water 1 1/4 cups 0.0 0.0 0.0 0.0
    vinegar 1 tablespoon 3.1289999999999996 0.1386 0.0 0.0
    salt to taste - - - -
    hard egg 4 halved boiled - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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