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Hard-boiled eggs are pan-fried until golden, then tossed in a thick, spicy masala of onions, tomatoes, and aromatic spices. A quick and flavorful side dish that pairs perfectly with roti or rice.
For 4 servings
Boil and Prepare Eggs
Shallow Fry the Eggs
Prepare the Masala Base
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Hard-boiled eggs are pan-fried until golden, then tossed in a thick, spicy masala of onions, tomatoes, and aromatic spices. A quick and flavorful side dish that pairs perfectly with roti or rice.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 285 calories per serving with 14.47g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Cook the Masala
Combine and Finish
Garnish and Serve
Increase the amount of green chilies and red chili powder. You can also add a pinch of black pepper powder along with the garam masala for extra heat.
For a slightly richer texture, add 2 tablespoons of cashew paste or thick coconut milk along with the water and simmer for a few minutes before adding the eggs.
Add one boiled and cubed potato along with the eggs. Fry the potato cubes until golden before adding them to the masala for a more filling dish.
Add a sprig of curry leaves along with the mustard seeds during tempering and a teaspoon of sambar powder with the other spices for a different flavor profile.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
This dish provides key nutrients like Vitamin D, Vitamin B12, and Choline from eggs, which are vital for bone health, nerve function, and brain development.
The spices used, such as turmeric, cumin, and chili powder, contain compounds like curcumin and capsaicin that can help boost metabolism and aid in digestion.
Onions, tomatoes, ginger, and garlic are rich in antioxidants that help combat oxidative stress and reduce inflammation in the body.
One serving of Egg Masala Dry (approximately 2 eggs with masala) contains an estimated 280-320 calories. This 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 dish is also rich in spices with various health benefits. To make it healthier, you can reduce the amount of oil used.
Absolutely. To make a gravy version, increase the water to 1 or 1.5 cups. You can also add a paste of onions and tomatoes instead of chopping them for a smoother gravy. Simmer until the gravy reaches your desired consistency.
This dish pairs wonderfully with Indian flatbreads like roti, chapati, naan, or paratha. It also works well as a side dish with a simple dal and steamed rice.
You can store leftovers in an airtight container in the refrigerator for up to 2 days. The flavors tend to deepen overnight, making it even more delicious the next day. Reheat gently on the stovetop or in the microwave.
Yes, you can use about 1/2 cup of tomato puree instead of 2 medium tomatoes. Since puree is more concentrated, you may need to adjust the cooking time and spices slightly.