Indian Fried Egg Curry

Indian Fried Egg Curry

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Servings: 4
Calories: 253


  • 8 Eggs hard-boiled, shelled
  • Vegetable oil for frying
  • 9 floz Tomato puree
  • 3 tbsp Vegetable oil
  • 1 tsp Red chilli powder
  • Salt to taste
  • 2 Cloves laung
  • 2 Black cardamom badi elaicbi, crushed
  • 2 Bay leaves tcjpatta
  • a pinch Asafoetida hing
  • 8 floz Water
  • 1 tsp Ginger powder sonth
  • 2 tsp Aniseed saunf powder
  • 1/2 tsp Garam masala


  • Pierce the eggs with a toothpick right through, 4 - 5 times.
  • Heat the oil (for frying); fry the eggs to a golden brown. Remove and keep aside.
  • Heat 3 tbsp oil in a pot; add red chilli powder mixed in a little water and stir briskly for a few seconds. Add tomatoes, salt, cloves, black cardamom, bay leaves, and asafoetida. Cook till the oil separates.
  • Add water, eggs, ginger and aniseed powders. Cook on high heat till the gravy thickens. Stir frequently to ensure nothing sticks to the bottom of the pot. Sprinkle garam masala and serve hot.
Calories: 253 kcal
Carbohydrates: 9 g
Protein: 13 g
Fat: 19g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 327 mg
Sodium: 157 mg
Potassium: 461 mg
Fiber: 2 g
Sugar: 4 g
Vitamin A: 970 IU
Vitamin C: 8 mg
Calcium: 79 mg
Iron: 4 mg
Cuisine Indian
Ingredients Egg
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