SPICY EGG CURRY WITH QUINOA PULAO RECIPE
Spicy Egg Curry with Quinoa Pulao is a flavorful and nutritious Indian weight loss recipe. The curry is made with boiled eggs simmered in a spicy tomato-based sauce, packed with aromatic spices. The quinoa pulao serves as a healthy and low-calorie alternative to traditional rice, providing a good source of protein and fiber. This dish is not only delicious but also helps in maintaining a balanced diet for weight loss. The combination of protein-rich eggs and fiber-rich quinoa makes it a satisfying meal that keeps you feeling full for longer.
INGREDIENTS
For Spicy Egg Curry:
- 4 boiled eggs, peeled
- 2 onions, finely chopped
- 2 tomatoes, pureed
- 2 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil
- Fresh coriander leaves for garnishing
For Quinoa Pulao:
- 1 cup quinoa
- 2 cups water
- 1 onion, finely chopped
- 1 carrot, diced
- 1/2 cup green peas
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- Salt to taste
- 1 tablespoon oil
INSTRUCTIONS
For Quinoa Pulao:
Rinse the quinoa thoroughly under cold water to remove any bitterness.
In a saucepan, heat oil and add cumin seeds. Allow them to splutter.
Add chopped onions and sauté until they turn golden brown.
Add diced carrots and green peas. Cook for a few minutes until they become slightly tender.
Add the rinsed quinoa, turmeric powder, garam masala, and salt. Mix well to coat the quinoa and vegetables with the spices.
Pour in the water and bring it to a boil. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15-20 minutes or until the quinoa is cooked and the water is absorbed.
Fluff the quinoa with a fork before serving.
For Spicy Egg Curry:
Heat oil in a pan over medium heat. Add chopped onions and sauté until they become golden brown.
Add ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw smell disappears.
Add tomato puree and cook for 2-3 minutes until the oil separates.
Add turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well and cook for another 2-3 minutes.
Add boiled eggs to the pan and gently coat them with the spicy curry.
Add water as needed to adjust the consistency of the curry. Cover the pan and let it simmer for 5-7 minutes to allow the flavors to blend.
Sprinkle garam masala over the curry and mix well.
Garnish with fresh coriander leaves.
TIPS
- Adjust the spice level according to your preference by increasing or decreasing the amount of red chili powder and green chilies.
- You can add vegetables like bell peppers, peas, or spinach to the egg curry for added nutrition.
- Make sure to rinse the quinoa thoroughly to remove the bitter coating called saponin.
- You can add a squeeze of lemon juice to the quinoa pulao for added freshness.
- Serve the spicy egg curry with a portion of quinoa pulao and a side of yogurt or cucumber raita for a complete and balanced meal.
- Regular exercise and portion control are essential for successful weight loss. Combine this flavorful dish with a healthy and active lifestyle to achieve your weight loss goals.
NUTRITION VALUE
- Calories: 350-400
- Protein: 15-20g
- Fat: 15-20g
- Carbohydrates: 40-45g
- Fiber: 5-7g
