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Hard-boiled eggs simmered in a rich and aromatic onion-tomato gravy. This comforting North Indian curry is packed with flavor and comes together quickly, perfect for a weeknight dinner with roti or rice.
For 4 servings
Prepare the Eggs
Sauté the Aromatics
Cook the Masala
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Hard-boiled eggs simmered in a rich and aromatic onion-tomato gravy. This comforting North Indian curry is packed with flavor and comes together quickly, perfect for a weeknight dinner with roti or rice.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 301.65 calories per serving with 15.17g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Curry and Finish
Add 2 tablespoons of cashew paste (soaked cashews blended with a little water) or 3 tablespoons of heavy cream at the end of cooking for a richer, restaurant-style gravy.
Add 2 tablespoons of besan (gram flour) after sautéing the onions and cook for a minute. This thickens the gravy and gives it a rustic, earthy flavor.
Add 2 medium-sized boiled and cubed potatoes along with the eggs to make the curry more substantial.
Replace the eggs with firm tofu cubes or boiled chickpeas. Pan-fry the tofu cubes until golden before adding them to the gravy.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
The base of this curry, made from tomatoes, onions, ginger, and garlic, is packed with antioxidants like lycopene and allicin, which help combat oxidative stress in the body.
Spices like turmeric (containing curcumin), cumin, and coriander have natural anti-inflammatory and antimicrobial properties that can help support a healthy immune system.
One serving of Egg Masala Curry, which includes two eggs and gravy, contains approximately 310-340 calories. The exact count can vary based on the amount of oil used and the size of the eggs.
Yes, it can be a healthy dish. Eggs are an excellent source of high-quality protein and essential nutrients. The curry base is made from vegetables and spices like turmeric, ginger, and garlic, which have anti-inflammatory properties. To make it healthier, you can reduce the amount of oil used.
Absolutely. The curry tastes even better the next day as the flavors have more time to meld. You can prepare the entire dish and store it in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop before serving.
To make the gravy thicker, you can simmer it uncovered for a few more minutes to allow excess water to evaporate. Alternatively, you can add a paste of 1 tablespoon of cashew nuts. To make it thinner, simply add a little more hot water until you reach your desired consistency.
This curry pairs wonderfully with Indian breads like roti, naan, or paratha. It also goes very well with steamed basmati rice, jeera rice, or a simple pulao. A side of kachumber salad or raita complements the meal perfectly.