Egg Curry Spiced with Cinnamon and Cardamom

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 4 - eggs, boiled
  • 1 - medium size potato, cubed
  • 1/2 tsp - turmeric
  • 1/2 tsp - chilli powder
  • 3 - dry red chillies
  • Salt to taste
  • 1 - medium-sized onion, chopped
  • 2 tbsp - yogurt
  • 2 tbsp - coconut, grated
  • 4-5 - pepper
  • 1 - cardamom
  • 1/2 inch - cinnamon stick
  • 10 strands of coriander leaves

How to Make Egg Curry Spiced with Cinnamon and Cardamom

  • Fry the boiled eggs till outer surface is golden brown, keep aside.
  • Fry cubed potatoes till golden brown and keep aside.
  • Fry chopped onions and grind with yogurt, coconut, pepper, cardamom, cinnamon sticks, coriander leaves to a paste.
  • In the same pan, heat a little oil and add red chillies.
  • Put the ground paste in the pan, add turmeric, chilli power, salt and fry for 3-4 minutes.
  • Add the fried potatoes and eggs and fry for another 3-4 minutes.
  • Once the gravy exudes aroma, add enough water to make a thick curry and boil for another 3-4 minutes.
  • Serve hot with rice or parathas.

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