Egg Vindaloo Recipe

The goodness of egg completely in one dish with the flavors of aromatic spices, cooked to perfection and served with rotis or rice in a typical Goan manner.

Nutritional info

  • 5.3 gm
    Carbohydrate
  • 13.8 gm
    Total Fat
  • 54.8 mg
    Calcium
  • 2.8 mg
    Iron
  • 3.6 mg
    Vitamin C
  • 191.4 kcal
    Energy
  • 10.7 gm
    Protein
  • 157.0 mcg
    Vitamin A

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1 No.(60.0 gm) Egg

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2 Tbsp(16.0 gm) Onion(Chopped)

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1 Tbsp(13.0 gm) Tomato (Chopped)

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2 No.(2.0 gm) Red Chilly

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1/2 Tsp(1.0 gm) Jeera

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2 No.(0.22 gm) Cloves

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1/4 Stick(0.06 gm) Cinnamon

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2 No.(0.46 gm) Green Elaichi

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2 No.(0.18 gm) Black Pepper

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1/2 Tsp(1.0 gm) Ginger (Chopped)

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1.5 Tsp(4.0 gm) Garlic (Chopped)

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1.25 Tsp(5.0 gm) Vinegar

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1/8 Tsp(0.26 gm) Red Chilly Powder

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1/8 Tsp(0.29 gm) Haldi

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1/2 Tsp(1.0 gm) Green Chilli (Chopped)

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1 Tsp(0.92 gm) Coriander Leaves (Chopped)

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1 No.(0.3 gm) Bay Leaf

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1/8 Tsp(0.54 gm) Salt

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1.5 Tsp(5.0 ml) Oil

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As Require(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.