Recipes Included On This Page Egg Curry Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Egg Curry Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 12-06 Jun 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons oil 1 large onion -- finely chopped 3 tablespoons garlic-ginger paste 1 teaspoon cayenne pepper 1 teaspoon turmeric 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon Garam Masala -- (see recipe) 2 medium tomatoes -- diced 3 small potatoes -- boiled, peeled and chopped 6 eggs -- hard boiled and peeled 1/4 cup fresh cilantro -- chopped 2 tablespoons fresh mint -- chopped Heat the oil in a medium size pot over medium heat. Add the onions and sauté for 5 to 7 minutes, until the onions are browned. Add the garlic- ginger paste, cayenne, turmeric, cumin, coriander and Garam Masala. Stir well and cook for 1 to 2 minutes to release the flavors of the spices. Reduce the heat to low and add the tomatoes. Cook for about 5 minutes, until a sauce forms. Add the potatoes and 1 1/2 to 2 cups of water, depending on the desired thickness of the curry. Stir well. Make a 1-inch slit along the length of each egg so the curry can flavor the eggs, throughout and add the eggs to the curry. Cover and cook for 10 minutes, stirring occasionally. Garnish with cilantro and mint before serving. Cuisine: "Indian Food" Contributed to the FareShare Gazette by Jennie; 24 June 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 183 Calories; 10g Fat (48.2% calories from fat); 8g Protein; 16g Carbohydrate; 2g Dietary Fiber; 212mg Cholesterol; 80mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

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