Egg Capsicum Curry Recipe

A delicious and easy-to-make curry for rotis, naans or parathas, egg capsicum curry is a protein-rich curry loaded with vitamins and minerals.

Nutrition Information per serve

  • 144.5 kcal
  • 5.3 gm
  • 7.2 gm
  • 9.6 gm
    Total Fat
  • 2.5 gm
    Total Fiber
1/2 Diced Cup(61.0 gm) Onion
0.75 Diced Cup(129.0 gm) Tomato
6.0 Number(9.0 gm) Garlic
1/2 Tsp(0.77 gm) Dhania Seeds
1/2 Chopped Tsp(0.41 gm) Red Chilly
1/4 Chopped Tsp(0.53 gm) Green Chilli
1/4 Tsp(1.0 gm) Salt
2.0 Tsp(7.0 ml) Oil
10.0 Ml(10.0 ml) Water
2.0 Number(120.0 gm) Boiled Egg
1/4 Chopped Cup(36.0 gm) Capsicum
1/4 Chopped Tsp(0.23 gm) Coriander Leaves
1/4 Tsp(0.59 gm) Jeera
1/4 Tsp(0.6 gm) Haldi
0.13 Tsp(0.46 gm) Rai
1/4 Tsp(1.0 gm) Salt
1.0 Tsp(3.0 ml) Oil
200.0 Ml(200.0 ml) Water
  • To make the base puree, heat 2 tsp oil in a frying pan.

  • Add 6 cloves of garlic, 2 tsp dhania seeds, 2 tsp chopped red chilli and 2 tsp chopped green chilli.

  • Sauté and further add 1/2 cup diced onion, 1/4 tsp salt and 1cup diced tomato.

  • Pour in a little water, cover and allow it to cook.

  • Once cooked, take off the flame, blend to get a puree like consistency and keep aside.

  • To make the bhaji, take a fresh frying pan at a low flame and heat 1 tsp oil.

  • Add 1/8 tsp rai, 1/4 tsp jeera and sauté.

  • Once jeera starts crackling, add 1/4 cup diced capsicum, previously made base puree, 1/4 tsp salt and 1/4 tsp haldi.

  • Further, add 1 egg sliced through the middle and mix it properly.

  • Once cooked, take off the flame and transfer to a serving bowl.

  • Garnish with 1 tsp chopped coriander leaves.

  • Serve hot with chapatti or rice.

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