So the doctor has suggested that you consume proteins every day. Do not despair if you are not too fond of heavy meals and want to eat something light. It is a good idea to resort to eggs instead of gorging on heavy meat dishes on working days. This will help you remain energetic without the risk of falling asleep on your desk after lunch!
There is no reason to give up on eggs for the day because you have already had one at breakfast. You can easily include eggs in all your meals.
Most popular eggs for lunch recipes
You may think of cooking egg masala when you want to have something spicy and tasty. The ingredients that you will need aren’t anything exotic or offbeat. Just get the traditional Indian curry ingredients such as onion and tomatoes. You may also rustle up this dish for Sunday lunch.
You do not have to depend on a boiled egg or the traditional omelette when you want to include an egg in your lunch menu. Eggs for lunch recipes are not limited. From the basic egg curry to the extravagant and luxurious egg biryani, you will be spoilt for choice as far as eggs are concerned.
Try the egg bhurji if you do not want to waste much time cooking. You may make an additional effort and come up with an egg vindaloo or a roast egg curry, Kerala style. The choices are inexhaustible.
Hurry and order a pack of classic eggs from Licious and get cooking!
Here’s a highly Instagrammable egg curry recipe for you:
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
people
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- 1 tsp ginger chopped
- 1 tsp Cumin seeds
- 1 tsp garlic chopped
- 1 onion finely chopped
- 1 tsp Kashmiri chilli powder
- 1 Kashmir chilli
- 8-10 Curry leaves
- 2 Tomatoes
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp Mustard Seeds
- 1 Green Chilli
- ⅛ tsp Asafoetida
- 1 tsp red chilli powder
- 3 tbsp Coriander leaves
- 1 tsp Cumin Powder
- ¼ tsp Fenugreek Seeds
- ½ cup water
- 1 tsp salt
Ingredients
For Curry
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|
- Take the hard-boiled eggs and slit them on the surface.
- Add a pinch of turmeric and salt to the bowl and put the eggs in, taking care to rub them with the spice and salt
- Heat oil/ghee in a pan and fry the eggs until brown
- Remove the fried eggs from the pan and keep them in a separate bowl
- Heat oil once again and add the bay leaves
- Add the chopped onions to fry them
- Add the ginger-garlic paste and the rest of the spices together and sauté them over low heat until the blend turns golden yellow with the oil appearing on top
- Add a cup of clean water allowing it to simmer for a minute or two
- Put the tomato puree in and blend until the colour changes and the mixture thickens to attain the right consistency
- Add the fried eggs to the simmering gravy
- Season it with salt
- Cover the pan with a lid and cook on reduced heat until the eggs are covered with the gravy
- Remove the pan from heat and serve hot with steamed rice, pulao, biriyani, parathas or chapatis after garnishing it with fresh coriander leaves and green chillies.
Recipe Tip
For added flavour, you can add a pinch of Kasuri methi to the curry before taking it off the stove.
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Frequently Asked Questions
Can I add onion paste and tomato puree in the curry?
Yes. If you prefer paste, then you can add onions as a paste and tomatoes as puree.
Can I make this curry creamy?
Yes. You can make this curry creamy by adding cashew paste or cream. However, that would make the spice flavours mild and the spices quantity will have to increased accordingly.