Foil Baked Egg Curry And Rice

We’ve got a fun new way to make Egg Curry and Rice for your child’s tiffin. The recipe is a great way to serve your kids a superfood without compromising on taste! Kissan Fresh Tomato Ketchup adds a distinctive tomato punch to the curry and wonderfully blends the flavours together.

Foil Baked Egg Curry And Rice

Heat oil in a pan. Add cumin, onions and ginger garlic paste. Sauté it well

Add mixed bell peppers, tomato, salt, Kissan Fresh Tomato Ketchup, turmeric, pav bhaji masala, garam masala and coriander powder and mix it well

Add water to the mixture to help the curry come together

Place the egg halves in the curry, cut side down

Place rice on the foil

Add the egg masala, fried onions, mint and coriander

Drizzle ghee and wrap it into a parcel

Bake at 170 °C for 10 mins

Pack with foil, sides of cucumber sticks and dates.

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