Egg Curry is one of the tastiest dishes around. Super yummy it can be had just by itself or as main course in a meal. Eggs are a superfood that is often neglected in diet of breastfeeding mothers.With its choline content, egg consumption for pregnant or nursing women is essential because it contributes to the development of the fetal nervous system, and helps prevent birth defects. This nutrient helps to metabolize and lower the level of homocysteine, which is a great benefit, because an excess of homocysteine is associated with the increase in cases of cardiovascular disease.
Egg curry provides only 120 calories per serving and contains 6 grams of protein as well as loads of iron and zinc.
4 eggs hard boiled
1/2 tomato pureed
3-4 flakes of garlic
1/2-inch piece of ginger
1-2 green chilies
2 tbsp chopped coriander leaves
3/4th tsp turmeric powder
1/2 tsp coriander powder
3/4 tsp garam masala
2-3 tbsp vegetable oil
1/2 cup green peas
1/2 cup paneer (optional)
Salt and Red Chili Powder
Method for Egg Curry
Take the eggs and peel them then set aside. When using the paneer, cut it into cubes and let it brown until golden brown and reserve for later use.
Make a paste of onions, garlic, ginger and green peppers in a blender or chopper.
Heat the oil in a kadai and add the ginger and garlic paste, as well as the onion paste and fry until golden brown.
Add all the spices – salt, turmeric, cilantro and chili powder – except the garam masala and sauté for a minute, then add the tomato puree. Roast until it starts to leave some oil.
Add a cup of water and cook until dry.
Now add the cubes of fried paneer and the green peas (you used) and the boiled eggs.
Add 1 cup of coconut milk and boil.
Cook on low heat for 5 minutes.
Garnish the eggs with garam masala and coriander leaves. Serve hot with roti or rice.
Egg curry is a complete meal in itself. Warm and spicy it makes one feel satiated instantly and provides lots of good nutrition with not much fat or simple carbs. Good for the mother and baby alike it is an ideal main course.
For a long time, the egg has been cataloged as one of the foods whose frequent consumption could be harmful to health. It was said that this food was one of the main contributors to the increase of cholesterol levels in the blood. In reality, the benefits of eggs are numerous.
Indeed, negative claims have been recently denied by scientific research; it has been shown that the egg does not alter cholesterol levels.