Egg Vindaloo (Goan Egg Curry) Recipe

Egg vindaloo combines the goodness of eggs with the flavours of aromatic spices, cooked to perfection and served with rotis or rice in the traditional Goan style.

Nutrition Information

Per Serving: 1 Medium Bowl - 150.0 gm

  • 196.7 kcal
  • 5.5 gm
  • 10.7 gm
  • 14.1 gm
    Total Fat
  • 2.8 gm
    Total Fiber
1.0 Number(60.0 gm) Boiled Egg
2.0 Chopped Tbsp(16.0 gm) Onion
1.0 Chopped Tbsp(13.0 gm) Tomato
2.0 Chopped Tsp(4.0 gm) Garlic
1.0 Chopped Tsp(0.92 gm) Coriander Leaves
1/2 Chopped Tsp(1.0 gm) Ginger
1/2 Chopped Tsp(1.0 gm) Green Chilli
1.0 Tsp(5.0 gm) Vinegar
2.0 Number(2.0 gm) Red Chilly
2.0 Number(0.22 gm) Cloves
2.0 Number(0.46 gm) Green Elaichi
2.0 Number(0.18 gm) Black Pepper
1.0 Number(0.3 gm) Bay Leaf
1/2 Tsp(1.0 gm) Jeera
1/4 Stick(0.06 gm) Cinnamon
1/8 Powder Tsp(0.26 gm) Red Chilly
1/8 Tsp(0.29 gm) Haldi
1/8 Tsp(0.54 gm) Salt
2.0 Tsp(5.0 ml) Oil
80.0 Ml(80.0 ml) Water
  • Take an egg, boil it, cut into two and keep aside.

  • Take 2 whole red chillies, 2 cloves, 1/4tsp jeera, 1/4th cinnamon stick and dry roast them.

  • Add ½ tsp ginger, 1.5 tsp chopped garlic and 1.25 tsp vinegar, grind it all to form a masala paste. Keep aside.

  • Heat 1/2 tsp oil in a frying pan at a low flame.

  • Shallow fry the previously boiled egg until golden brown and keep aside.

  • Heat 1 tsp oil in the same frying pan to add 2 green elaichi, 2 black peppers, 1 bay leaf, 2 tbsp chopped onion and sauté.

  • Once the onions turn golden brown, add the previously made masala paste, pour in a little water and allow it to cook.

  • Once it starts simmering add 1/8th tsp haldi, 1/8th tsp salt, 1/8th red chilli powder, 1/8th tsp chopped green chillies, 1 tbsp chopped tomato and 1.25 tsp vinegar.

  • Add the previously cooked egg, 1 tsp chopped coriander leaves and mix it all together.

  • Serve hot.