Parampara - Curry Masala for Egg Curry (Medium) - 80 gm

Product Code : IAGS1918
Shipping Weight : 80  gm
Availability : Out of Stock
Price: $2.94  $2.94
Total Discount: $0.00
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  • Curry Masala for Egg Curry (Medium)
  • Brand Name : Parampara
  • Weight : 80 Grams (2.8 OZ)
  • Product of India
  • Package : Pouch (Packet)
  • Storage Instructions : Keep in Cool & Dry Place

  • Cooking Time : 15 Minutes
  • Spice Level : Medium
  • Serves : 4 (80g)
  • A 3 Steps Recipe
  • Recipe : Packet Contents + Eggs + Water = Egg Curry.


Onion 34%, Refined Vegetable Oil 17%, Coriander Leaves 15%, Garlic 10%, Tomato 8%, Ginger 5%,Spices, Red Chilli Powder, Mint Leaves, Salt, Turmeric.

Allergy Advice:

Contains peanuts, tree nuts, soy, milk and wheat.

Cooking Direction:

Hob Method:
  • Mix the Egg Gravy Mix with 3 cups (450 ml) of water and bring to the boil.
  • Add 6 boiled eggs (cut into half), warm through and serve.
Recipe Summary: Packet Contents + Eggs + Water = Egg Curry.
Note: Do not add anything else. This mix contains oil and salt too.

Nutrition Information:

Servings : 1 Packet (80g)
Calories 1,080 Sodium 11 mg
Total Fat 0 g Potassium 0 mg
Saturated 0 g Total Carbs 27 g
Polyunsaturated 0 g Dietary Fiber 0 g
Monounsaturated 0 g Sugars 25 g
Trans 0 g Protein 0 g
Cholesterol 0 mg    
Vitamin A 0% Calcium 400%
Vitamin C 0% Iron 0%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Why Should I Buy This Product?

Parampara Curry Masala for Egg Curry (Medium) 80 gm is a ready to cook gravy with all the spices and seasonings. All you need to do is add boiled eggs and water to the spice mix and it is ready in no time.

Egg lovers from all over the world have given a nod to this dish. The thin gravy with a hint of mint has a perfect combination of herbs and spices.

Egg Gravy is made simply by adding this spice mixture with eggs and water. Can be prepared on stove top, with pressure cooker or in microwave. Serve hot with roti naan or steamed rice.

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