Spinach Eggcurry

May 24, 2019Health Recipes

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.