India Food Network India

Foil Baked Egg Curry And Rice

We’ve got a fun new way to make Egg Curry and Rice for your child’s tiffin. The recipe is a great way to serve your kids a superfood without compromising on taste! Kissan Fresh Tomato Ketchup adds a distinctive tomato punch to the curry and wonderfully blends the flavours together.  

Prep Time

  15 mins

Cook Time

30 min



  1. Rice cooked al dente: 1 cup
  2. Sauteed onions: 2 tablespoons
  3. Egg halves: 2 boiled
  4. Finely chopped onion (small): 1
  5. Ginger garlic paste: 1 teaspoon
  6. Cumin seeds: A pinch
  7. Finely chopped tomato (medium): 1
  8. Kissan Fresh Tomato Ketchup: 2 tablespoons
  9. Mixed bell peppers: 3 tablespoons
  10. Pav bhaji masala: 1 teaspoon
  11. Coriander powder: 1 teaspoon
  12. Garam masala: A pinch
  13. Oil: 2 teaspoons
  14. Fresh coriander: Small bunch
  15. Fresh mint: Small bunch
  16. Salt to taste
  17. Turmeric: 1 teaspoon
  18. Ghee: 1 teaspoon

Method of Preparation

  1. Heat oil in a pan. Add cumin, onions and ginger garlic paste. Sauté it well
  2. Add mixed bell peppers, tomato, salt, Kissan Fresh Tomato Ketchup, turmeric, pav bhaji masala, garam masala and coriander powder and mix it well
  3. Add water to the mixture to help the curry come together
  4. Place the egg halves in the curry, cut side down
  5. Place rice on the foil
  6. Add the egg masala, fried onions, mint and coriander
  7. Drizzle ghee and wrap it into a parcel
  8. Bake at 170 °C for 10 mins
  9. Pack with foil, sides of cucumber sticks and dates.

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