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Spinach Eggcurry

voh

 

Serving size: 1 bowl

 

Nutrition Info :

 

  • Calories: 185
  • Protein: 12g
  • Fat: 12g
  • Carbs: 15g

 

INGREDIENTS :

 

  • Egg-2
  • Spinach-1/2 bunch (blanched and pureed)
  • Oil-1/2 tsp
  • Ginger garlic paste-1 tsp
  • Onion-1 medium (chopped)
  • Tomatoes-1 small (pureed)
  • Kashmiri red powder–a pinch
  • Cumin powder-12 tsp
  • Coriander powder1/2 tsp

 

METHOD :

 

  • Boil the egg, peel and cut into 2 pieces; keep one yolk and discard the other.
  • Heat and spray a non –stick pan with oil; add onions and ginger- garlic paste then sauté until golden.
  • Add all the tomato puree and sauté till the oil separate; add spinach puree and cook for 5-10 minutes or till the raw smell disappears.
  • Add all the spices and salt, mix well sauté for 2-3 minutes.
  • Add the two egg whites and one yolk to this mixture; stir gently and simmer for 2 minutes.
  • Serve hot whole wheat roti or brown rice.