Egg Curry with Rice

Name: Egg Curry with Rice
Cuisine: Indian

Snacks • India

350

kcal

4.8g

Protein

18g

Carbs

3.2g

Fat

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How to Make Egg Curry with Rice (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

easy

Egg Curry with Rice is a classic Indian comfort food, beloved across the country for its robust flavors and nourishing qualities. Known locally as Anda Curry, this dish pairs perfectly with steaming hot chawal (rice), making it a staple in Indian households. Each region in India offers its own twist, from the fiery masala of North India to the coconut-infused gravies of the South. The curry is prepared by simmering boiled eggs in a spiced onion-tomato gravy, infused with aromatic garam masala, cumin, and turmeric. Light, satisfying, and full of flavor, Egg Curry is often enjoyed as a wholesome lunch or a hearty evening snack, especially during festivals or family gatherings. Egg Curry with Rice is not just delicious but also incredibly versatile. It is a favorite during Ramadan and family get-togethers, appreciated for its simplicity and the comforting taste of home-cooked food. This recipe offers a health-conscious approach, using minimal oil and brown rice for added fiber, making it suitable for calorie-conscious individuals. With the right balance of protein from eggs and complex carbohydrates from rice, this dish is an excellent choice for those looking to enjoy authentic Indian flavors without compromising on nutrition.

Diabetic-Friendly Weight Loss Kid-Friendly

Ingredients(for 1 medium bowl curry with 1 cup cooked rice)

4 Boiled eggs (anda)
1 cup Brown rice (uncooked, chawal)
1 large Onion (finely chopped, pyaaz)
2 medium Tomato (finely chopped, tamatar)
1 tablespoon Ginger-garlic paste (adrak-lehsun paste)
1 Green chili (slit, hari mirch) - optional
1/2 teaspoon Turmeric powder (haldi)
1/2 teaspoon Red chili powder (lal mirch)
1 teaspoon Coriander powder (dhania powder)
1/2 teaspoon Cumin seeds (jeera)
1/2 teaspoon Garam masala
1 tablespoon Refined oil (or mustard oil for flavor)
To taste Salt (namak)
2 tablespoons Fresh coriander leaves (hara dhania, chopped) - optional

Instructions

1
Rinse and cook the brown rice with 2 cups of water until fluffy. Keep aside.
15 minutes
Soaking rice for 20 minutes before cooking helps it cook evenly.
2
Heat oil in a kadhai or deep pan. Add cumin seeds and let them splutter.
2 minutes
Roast jeera on low flame to release aroma.
3
Add chopped onions and sauté until golden brown.
4 minutes
A pinch of salt helps onions cook faster.
4
Stir in ginger-garlic paste and green chili. Sauté until raw smell disappears.
2 minutes
Keep flame medium to avoid burning the paste.

Why This Dish is Healthy

This healthy Egg Curry with Rice uses minimal oil, brown rice for added fiber, and lean protein from eggs, making it perfect for weight management and heart health. The inclusion of fresh vegetables and spices enhances its nutritional value without excess calories. It’s a wholesome Indian meal that supports balanced nutrition and fits into a calorie-conscious diet plan.

Egg Curry with Rice offers a balanced nutrition profile, combining high-quality protein from eggs, dietary fiber from brown rice, and essential vitamins from tomatoes and onions. Eggs are a rich source of vitamin B12, choline, and healthy fats, while the spices contribute antioxidants. Brown rice provides sustained energy with complex carbs and magnesium. This dish is low in saturated fat and supports muscle growth, digestion, and overall health.

Pro Tips

💡Tip 1: Use mustard oil for an authentic flavor boost, especially in Bengali-style curry.
💡Tip 2: Scoring boiled eggs lightly allows the masala to seep in, enhancing taste.
💡Tip 3: Always serve hot for the best texture and aroma.

Storage & Serving

Store leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving. Rice should be cooled and refrigerated separately, consumed within 24 hours for best taste.

Best served: Breakfast or Lunch