Egg (non-veg)LunchPan-Indian
Hariyali Egg Curry
Hariyali Egg Curry is a egg-based (non-vegetarian) lunch cooked across India. It is made with egg, spinach and coriander. This recipe serves 4 and takes about 50 min. One serving has about 220 kcal, 16 g protein, 10 g carbs and 12 g fat.
Did you know? A vibrant green curry. "Hariyali" means "greenery" and refers to the herb paste! Blanch greens to retain color. Poach eggs in the gravy. The heat from chilies balances the earthiness.
Updated · nutrition is an estimate per serving
- Diet
- Egg-based (non-vegetarian)
- Course
- Lunch
- Cuisine
- Pan-Indian
- Calories
- 220 kcal
- Protein
- 16 g
- Style
- Indulgent
- Serves
- 4
- Prep
- 20 min
- Cook
- 30 min
- Level
- Easy
Ingredients (serves 4)
- 6 egg
- 200 g spinach
- 1 cup coriander leaves
- ¼ cup mint leaves (optional)
- 3 green chilli
- 1 tbsp ginger
- 4 garlic
- 2 onion
- 2 tomato
- 10 cashew (optional)
- 3 tbsp oil
- 1 tsp cumin seeds
- 1 bay leaf (optional)
- 2 green cardamom (optional)
- 1 tsp coriander powder
- ½ tsp cumin powder
- ½ tsp garam masala
