Add leftover vegetables to simple egg curry to turn it into an easy, nutritious, and reducetarian meal. Also great for entertaining.
Egg Curry with Potato and Asparagus
Add leftover vegetables to simple egg curry to turn it into an easy, nutritious, and reducetarian meal. Also great for entertaining.
Ingredients
- 6 eggs, hard-boiled
- 1 cup asparagus, cut into bite-size pieces you can use whatever vegetables you have
- 1 medium potatoes, peeled and parboiled
- 4 tbsp oil
- 1 1/2 cup onion, finely chopped
- 1/2 tsp garlic paste
- 1 tsp ginger paste
- 1 1/2 cup tomato puree
- 1 tbsp coriander powder
- 1/4 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp cumin powder
- Salt to taste
- 1/2 tsp garam masala powder
- 2 tbsp cilantro/coriander leaves, chopped
Instructions
- Heat oil in a deep non-stick pan. Add a little salt and turmeric to the eggs and mix to coat well. Prick them lightly with a fork and then fry until lightly golden brown on both sides. Drain them into a bowl.
- Shallow fry the asparagus until cooked. Drain onto absorbent paper.
- Shallow fry the parboiled potatoes until lightly golden. Remove from heat and drain onto absorbent paper.
- To the same oil, add chopped onion, and sauté till golden brown.
- Add garlic paste and ginger paste, mix well and sauté for 1 minute.
- Add coriander powder, turmeric powder, red chilli powder and cumin powder, mix and sauté for 1-2 minutes.
- Add tomato puree, mix and sauté stirring occasionally, till the oil separates.
- Add 1 cup water, mix well and cook for 1-2 minutes. Add the eggs and mix gently till they are well coated. Now add the potatoes and asparagus.
- Add salt, mix, cover and cook for 2-3 minutes on medium heat. Add garam masala powder and coriander leaves and mix well.
- Spread the gravy on a serving plate, place the eggs over it, garnish with coriander leaves and serve hot.
Nutrition
Calories: 225kcalCarbohydrates: 18gProtein: 9gFat: 14gSaturated Fat: 2gCholesterol: 164mgSodium: 92mgPotassium: 624mgFiber: 4gSugar: 6gVitamin A: 848IUVitamin C: 18mgCalcium: 64mgIron: 3mg
Tried this recipe?Mention @notacurry or tag #notacurry!
Dhrubaa Mukherjee--An academic by profession, a contributor to Huffington Post, a dancer by passion, a compulsive foodie, a former flight attendant, and a constant traveler, I am, what they call, a transnational gourmand (gourmet?). I am not only fascinated by the tastes, colors, textures and aromas of food, I am equally intrigued by the histories, traditions and cultural inter-junctions that drive/influence recipes.
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