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Hard-boiled eggs simmered in a luscious, spicy onion-tomato gravy. This comforting North Indian curry is a quick and protein-packed meal, perfect with hot rotis or steamed rice.
For 4 servings
Boil and Prepare the Eggs
Shallow-Fry the Eggs
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Hard-boiled eggs simmered in a luscious, spicy onion-tomato gravy. This comforting North Indian curry is a quick and protein-packed meal, perfect with hot rotis or steamed rice.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 328.1 calories per serving with 17.54g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Prepare the Gravy Base (Masala)
Cook the Tomatoes and Spices
Simmer the Curry
Finish and Garnish
For a richer, creamier gravy, add 2-3 tablespoons of heavy cream or cashew paste (made by blending soaked cashews) at the end of the cooking process.
Replace the eggs with pan-fried firm tofu cubes or boiled potatoes. Follow the same process for making the gravy.
Use coconut milk instead of water for the gravy. Start by tempering with mustard seeds, curry leaves, and dried red chilies for a different flavor profile.
Increase the number of green chilies, add more red chili powder, or add 1/4 teaspoon of black pepper powder along with the other spices for extra heat.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
This curry contains eggs and tomatoes, which are good sources of Vitamin D, Vitamin B12, selenium, and lycopene, supporting bone health, immune function, and acting as antioxidants.
The spices used, such as turmeric, cumin, and chili powder, contain compounds that can have anti-inflammatory properties and may contribute to a slight boost in metabolism.
One serving of this Egg Curry contains approximately 310-350 calories. This is an estimate and can vary based on the size of the eggs and the amount of oil used.
Yes, Egg Curry can be a healthy dish. It is an excellent source of high-quality protein from eggs. To make it healthier, you can reduce the amount of oil used in the preparation.
Certainly. For a 'satvik' or Jain version, omit the onions and ginger-garlic paste. Start by tempering with cumin seeds and a pinch of asafoetida (hing), then proceed with the tomato puree and spices. The taste will be different but equally delicious.
Absolutely! The onion-tomato gravy can be prepared up to Step 4 and stored in an airtight container in the refrigerator for 2-3 days or frozen for up to a month. When ready to serve, simply reheat the gravy, add hot water to reach the desired consistency, and then add the boiled eggs.
Egg Curry pairs wonderfully with steamed basmati rice, jeera rice, plain roti, naan, or parathas. A side of kachumber salad (cucumber-onion-tomato salad) and some yogurt or raita also complements it well.