Egg And Vegetable Curry Recipe
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelMedium
Health IndexAverageServings4
Ingredients
| Potatoes | 225 Gram (For 4) | |
| Beans | 115 Gram (For 4) | |
| Cabbage | 225 Gram (For 4) | |
| Tomatoes | 225 Gram (For 4) | |
| Carrots | 115 Gram (For 4) | |
| Onions | 115 Gram (For 4) | |
| Fat | 50 Gram (For 4) | |
| Coriander leaves | 1/4 Bunch (100gm) (For 4) | |
| Pomegranate seeds | 5 Gram (For 4) | |
| Chilli powder | 10 Gram (For 4) | |
| Coriander powder | 5 Gram (For 4) | |
| Turmeric a pinch | ||
| Salt | To Taste (For 4) | |
Directions
1. Prepare vegetables. Blanch tomatoes. Slice onions.
2. Fry sliced onions. Add spices and fry well.
3. Add vegetables (except tomatoes), salt and water, and cook.
4. When vegetables are half done, add tomatoes and pomegranate seeds. Cook till vegetables are tender and gravy is thick.
5. Add shelled halved hard-boiled eggs. Simmer for about 5 minutes longer.
2. Fry sliced onions. Add spices and fry well.
3. Add vegetables (except tomatoes), salt and water, and cook.
4. When vegetables are half done, add tomatoes and pomegranate seeds. Cook till vegetables are tender and gravy is thick.
5. Add shelled halved hard-boiled eggs. Simmer for about 5 minutes longer.
Chef
