indian

Hyderabadi Egg Curry with Tomato and Rice

This simmered dish pairs boiled eggs, peeled with cooked basmati rice, tomato, chopped and onion, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Gluten free High satiety Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

28 g Protein

77 g Carbohydrates

25 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

2.79 piece (139g) boiled eggs, peeled 199 kcal
195g cooked basmati rice 254 kcal
93g onion, finely chopped 37 kcal
186g tomato, chopped 33 kcal
11g neutral oil 97 kcal
14g ginger-garlic paste 11 kcal
0.7 tsp (1g) red chili powder 0 kcal
0.23 tsp (0g) turmeric powder 1 kcal
0.7 tsp (1g) garam masala 3 kcal
9g cilantro, chopped 3 kcal
0.93 tbsp (13g) lemon juice 4 kcal
0.7 tsp (1g) salt 0 kcal

Cooking instructions

onionneutral oil
Heat oil in a pan. Add onion and cook until deep golden, 6 to 8 minutes.
ginger-garlic pastered chili powderturmeric powdergaram masala
Add ginger-garlic paste for 30 seconds, then stir in chili powder, turmeric, and garam masala for 10 seconds.
tomato
Add tomato and cook until pulpy, 4 to 5 minutes. Add 1/2 cup water and bring to a simmer.
boiled eggssalt
Add boiled eggs and salt. Simmer 6 minutes, spooning sauce over the eggs.
cilantrolemon juice
Stir in cilantro and lemon juice. Adjust seasoning.
cooked basmati rice
Serve hot with cooked basmati rice.