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 |
Rating
Ingredients
- Rice cooked al dente: 1 cup
- Sauteed onions: 2 tablespoons
- Egg halves: 2 boiled
- Finely chopped onion (small): 1
- Ginger garlic paste: 1 teaspoon
- Cumin seeds: A pinch
- Finely chopped tomato (medium): 1
- Kissan Fresh Tomato Ketchup: 2 tablespoons
- Mixed bell peppers: 3 tablespoons
- Pav bhaji masala: 1 teaspoon
- Coriander powder: 1 teaspoon
- Garam masala: A pinch
- Oil: 2 teaspoons
- Fresh coriander: Small bunch
- Fresh mint: Small bunch
- Salt to taste
- Turmeric: 1 teaspoon
- Ghee: 1 teaspoon
Method of Preparation
- Heat oil in a pan. Add cumin, onions and ginger garlic paste. Sauté it well
- Add mixed bell peppers, tomato, salt, Kissan Fresh Tomato Ketchup, turmeric, pav bhaji masala, garam masala and coriander powder and mix it well
- Add water to the mixture to help the curry come together
- Place the egg halves in the curry, cut side down
- Place rice on the foil
- Add the egg masala, fried onions, mint and coriander
- Drizzle ghee and wrap it into a parcel
- Bake at 170 °C for 10 mins
- Pack with foil, sides of cucumber sticks and dates.
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