Ingredients
Scale
- 1 medium cauliflower, cut into florets
- 2 medium potatoes, cubed
- 4 eggs
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tomatoes, chopped
- 1 cup peas (fresh or frozen)
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 2 tbsp cooking oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pan over medium heat, add cumin seeds, and sauté onions until golden brown.
- Add cubed potatoes and cauliflower florets, stir well, and cook for about 5 minutes until softened.
- Stir in minced garlic, turmeric, coriander powder, garam masala, salt, tomatoes, and peas, cooking for another 5-7 minutes.
- Carefully crack eggs into the curry, cover, and cook for 8-10 minutes until egg whites are set.
- Serve hot, garnished with fresh cilantro.
Notes
- This curry can be stored in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze it for up to a month.
- Reheat in the microwave or on the stovetop before serving.
- Enhance flavor with red chili powder or curry leaves.
- Vegetable substitutions like spinach or bell peppers can be used.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320 Kcal
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 186mg