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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (406g) Recipe makes 3 servings |
||
| Calories 322 | ||
| Calories from Fat 177 | (54%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.7g | 30% | |
| Saturated Fat 5.1g | 25% | |
| Monounsaturated Fat 7.1g | ||
| Polyunsaturated Fat 4.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 565mg | 188% | |
| Sodium 600mg | 25% | |
| Potassium 731mg | 20% | |
| Total Carbohydrate 17.7g | 5% | |
| Dietary Fiber 3.4g | 13% | |
| Sugars 8.8g | ||
| Protein 19.6g | 39% | |
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Ingredients
- 8 hard-boiled eggs, peeled and quartered
- 1 tablespoon oil
- 2 onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 3 teaspoons coriander powder
- 1 teaspoon turmeric
- 1/2 teaspoon chili powder
- 3 teaspoons cumin powder
- 1/2 teaspoon salt
- 2 teaspoons tomato paste
- 1 (14 ounce) can chopped tomatoes, drained
- 1/2 cup water
- 2 teaspoons garam masala
Directions
1
In a small bowl or coffee cup, mix the coriander, turmeric, chilipowder, cumin and salt.2
In a large frying pan, saute the onion, garlic and ginger in the oil until the onion softens.3
Add the spice mix to the onion mix, coating all the vegetables.4
Stir in the tomato paste, tomatoes and water.5
Allow to gently simmer 10-15 minutes uncovered, till the sauce begins to thicken.6
Gently stir in the eggs and the garam masala.7
Allow the eggs to heat through, and serve immediately.
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- Course > Main Dish > Curries
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > Asian > Southern > Indian
- Preparation > Time to Make > < 60 mins
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Chef #184530
On May 17, 2008
I really liked the sauce, but the dish tasted very light and something seemed to be lacking. I added peas to the leftovers, and that did make a difference. I think the sauce would go well with paneer and vegetables, and might try it that way next time. Thanks for posting.
From: cookee monster
On Mar 28, 2008
I made this using Quick Garam Masala. I was really looking forward to this since I love eggs and Indian food. DH and I didn't care for the eggs at all. I will use the recipe with chicken next time. I also used undrained can tomato because I wanted it to be more of a stew. I think peas would have gone great in this as well but didn't have any. I really like the sauce and thought it went well over jasmine rice. Thank you for sharing the recipe.
From: 125458
On Nov 24, 2004
simple and convenient recipe which turned out great. i did take a small liberty and add peas to the dish, since i think it pairs well with the egg and thats anyway how my gran used to cook it at home.
From: Mrs B
On Jul 18, 2004
Although I already have similar recipes to this one, I thought I'd give FlemishMinx's version a go. This recipe is nice and straightforward: much less fiddly than some other curries and withoutlosing flavour for the sake of speed! The blend of spices is excellent and I think the sauce will go well with Paneer and/or mixed vegetables. I'm going to make up a batch of the spice mix in readiness for future use.
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