India Food Network India

Recipes,Lunch

Foil Baked Egg Curry And Rice


Jan 25, 2018

PREPARATION TIME

COOKING TIME

SERVES

1

PREPARATION LEVEL

Easy

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.

INGREDIENTS

    Rice cooked al dente: 1 cup
    Sauteed onions: 2 tablespoons
    Egg halves: 2 boiled
    Finely chopped onion (small): 1
    Ginger garlic paste: 1 teaspoon
    Cumin seeds: A pinch
    Finely chopped tomato (medium): 1
    Kissan Fresh Tomato Ketchup: 2 tablespoons
    Mixed bell peppers: 3 tablespoons
    Pav bhaji masala: 1 teaspoon
    Coriander powder: 1 teaspoon
    Garam masala: A pinch
    Oil: 2 teaspoons
    Fresh coriander: Small bunch
    Fresh mint: Small bunch
    Salt to taste
    Turmeric: 1 teaspoon
    Ghee: 1 teaspoon

DIRECTIONS

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.

About Saee Koranne KhandekarFollow On

mm

A food blogger and consultant since 2008, Saee finds her inspiration in traditional cuisine, books and good produce. She conducts culinary training in baking, especially bread and modern Maharashtrian cuisine. She blogs at My Jhola.

Related Recipes