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Indian Egg Curry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)36.8587
Energy (kCal)510.8019
Carbohydrates (g)46.5946
Total fats (g)20.3771
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Remove the shell of boiled eggs & keep aside. If using Paneer cut into cubes and fry till golden & set aside for later use. | 2. Make a paste of onion, garlic, ginger and green chilies in a mixer or chopper. | 3. Heat oil in a kadhi or wok and add onion-garlic paste and fry till golden brown. | 4. Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato. Fry until it starts leaving oil. | 5. Add a cup of water and cook until it dries. | 6. Now add the fried paneer cubes or green peas (which ever using) and boiled eggs. | 7. Add 1 cup of water and bring to boil and reduce the flame. | 8. Simmer for 10 minutes. | 9. Garnish egg curry with garam masala and cilantro leaves and serve hot with paratha, roti or rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 4 286.0 1.44 25.12 19.02
    onion 1 64.0 14.944 1.76 0.16
    garlic clove 1 -2 - - - -
    ginger 1/2 inch - - - -
    green chili 1 -2 0.0 0.0 0.0 0.0
    ghee 2 -3 tablespoons - - - -
    salt - - - -
    turmeric powder 3/4 teaspoon - - - -
    coriander powder 1/2 teaspoon 2.682 0.4949 0.1113 0.1599
    red chili powder - - - -
    tomato 1 chopped 40.2099 8.6898 1.9658 0.4468
    green pea 1 cup 117.45 20.9525 7.859 0.58
    garam masala 3/4 teaspoon - - - -
    cilantro leaf 2 tablespoons chopped 0.46 0.0734 0.0426 0.0104

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



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