Instant Egg Curry
Instant Egg Curry
Ingredients
For the Curry
- 2 tablespoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon salt, or to taste
- 1 tablespoon water, for spice paste
- 3 tablespoons tomato puree
- 1 cup water
- 4 eggs
- 2 tablespoons oil
Instructions
- 1
In a small bowl, combine the onion powder, garlic powder, red chili powder, turmeric powder, cumin powder, coriander powder, and salt. Add 1 tablespoon of water and mix well to form a smooth paste.
⏱️ 2 min
- 2
Heat the oil in a medium pan over medium heat. Add the prepared spice paste to the hot oil and cook, stirring constantly, for 2 minutes until fragrant.
⏱️ 2 min
- 3
Stir in the tomato puree and continue to cook for 2 minutes, or until the oil begins to separate from the mixture.
⏱️ 2 min
- 4
Pour in 1 cup of water and bring the curry to a gentle simmer.
⏱️ 1 min
- 5
Carefully crack the 4 eggs directly into the simmering curry, spacing them out evenly.
⏱️ 1 min
- 6
Cover the pan with a lid and cook for 2 minutes, or until the egg whites are set and the yolks are still slightly runny (for a firmer yolk, cook for an additional minute).
⏱️ 2 min
- 7
Serve the Instant Egg Curry hot with your choice of rice, roti, or paratha.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Instant Egg Curry
For the Curry
- 2 tablespoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon salt, or to taste
- 1 tablespoon water, for spice paste
- 3 tablespoons tomato puree
- 1 cup water
- 4 eggs
- 2 tablespoons oil
Instructions
- 1
In a small bowl, combine the onion powder, garlic powder, red chili powder, turmeric powder, cumin powder, coriander powder, and salt. Add 1 tablespoon of water and mix well to form a smooth paste.
⏱️ 2 min - 2
Heat the oil in a medium pan over medium heat. Add the prepared spice paste to the hot oil and cook, stirring constantly, for 2 minutes until fragrant.
⏱️ 2 min - 3
Stir in the tomato puree and continue to cook for 2 minutes, or until the oil begins to separate from the mixture.
⏱️ 2 min - 4
Pour in 1 cup of water and bring the curry to a gentle simmer.
⏱️ 1 min - 5
Carefully crack the 4 eggs directly into the simmering curry, spacing them out evenly.
⏱️ 1 min - 6
Cover the pan with a lid and cook for 2 minutes, or until the egg whites are set and the yolks are still slightly runny (for a firmer yolk, cook for an additional minute).
⏱️ 2 min - 7
Serve the Instant Egg Curry hot with your choice of rice, roti, or paratha.
⏱️ 1 min