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A vibrant and flavorful curry where hard-boiled eggs are simmered in a luscious green gravy made from fresh cilantro, mint, and aromatic spices. A delicious twist on the classic egg curry, perfect with roti or rice.
For 4 servings
Boil and Prepare Eggs
Create the Green Paste
Cook the Curry Base
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A vibrant and flavorful curry where hard-boiled eggs are simmered in a luscious green gravy made from fresh cilantro, mint, and aromatic spices. A delicious twist on the classic egg curry, perfect with roti or rice.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 325.81 calories per serving with 16.62g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer
Finish and Serve
Replace eggs with pan-fried tofu cubes or boiled potatoes. Substitute dairy curd with a plant-based yogurt like coconut or cashew yogurt.
Blend 10-12 soaked cashews with a little water to form a smooth paste. Add this paste to the gravy along with the water for a richer, creamier texture.
Add par-boiled vegetables like green peas, carrots, or potatoes to the curry along with the eggs to make it more wholesome.
Increase the number of green chilies in the paste or add a pinch of red chili powder along with the other dry spices for extra heat.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The fresh coriander and mint leaves used in the green paste are packed with antioxidants, which help combat oxidative stress and reduce inflammation in the body.
Spices like ginger, garlic, and cumin seeds are known for their digestive properties. They can help stimulate digestive enzymes and promote better gut health.
Yes, Green Egg Curry is a nutritious dish. Eggs are an excellent source of high-quality protein and essential vitamins. The green paste, made from coriander and mint, is rich in antioxidants and vitamins. Using moderate oil and fresh ingredients makes it a healthy choice for a main course.
One serving of Green Egg Curry (approximately 305g) contains around 350-400 calories. The exact count can vary based on the amount of oil used and the size of the eggs.
Curdling usually happens when cold yogurt is added to a hot gravy or if the heat is too high. To prevent this, always use room temperature, well-whisked yogurt and add it to the curry on the lowest possible heat, stirring continuously until it's fully incorporated.
Store leftover Green Egg Curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. The gravy may thicken upon refrigeration, so you might need to add a splash of water while reheating.
Yes, you can prepare the green paste a day in advance and store it in an airtight container in the refrigerator. However, for the most vibrant color and fresh flavor, it's best to make it just before cooking.