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Indian Egg Curry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.7618
Energy (kCal)327.9273
Carbohydrates (g)53.168
Total fats (g)12.4974
  • 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 skillet over medium heat. Add cumin seeds and mustard seeds; cook and stir until browned, about 1 minute. Add onion; cook and stir until golden, about 6 minutes. Stir in coriander, ginger-garlic paste, and chile powder; cook until fragrant, about 1 minute. | 2. Stir tomatoes into the skillet. Cover and cook until softened, 5 to 10 minutes. Pour in water; bring to a boil. Add eggs; cook until flavors combine, about 2 minutes. Season curry with salt and remove from heat. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 2 teaspoons 78.1547 0.0 0.0 9.0667
    cumin seed 1 teaspoon 7.875 0.929 0.374 0.4677
    mustard seed 1/2 teaspoon 5.08 0.2809 0.2608 0.3624
    onion 1 chopped 64.0 14.944 1.76 0.16
    coriander 2 teaspoons ground 10.728 1.9796 0.4453 0.6397
    ginger garlic paste 1 teaspoon - - - -
    red chile powder 1 teaspoon 1.25 0.2753 0.0584 0.0138
    tomato 4 chopped 160.8396 34.7592 7.8633 1.7871
    water 1 cup 0.0 0.0 0.0 0.0
    hard egg 6 peeled boiled - - - -
    salt to taste - - - -

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



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