Foil Baked Egg Curry and Rice Recipe

Foil Baked Egg Curry and Rice Recipe

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  • 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


    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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