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A unique and delicious curry where crispy fried papads and soft boiled eggs are simmered in a tangy tomato-onion gravy. It's a quick, budget-friendly meal that comes together in under 30 minutes, perfect for a weeknight dinner.
For 4 servings
Prepare Eggs and Papad
Sauté Aromatics
Cook the Masala
A unique and delicious curry where crispy fried papads and soft boiled eggs are simmered in a tangy tomato-onion gravy. It's a quick, budget-friendly meal that comes together in under 30 minutes, perfect for a weeknight dinner.
This indian recipe takes 30 minutes to prepare and yields 4 servings. At 180.42 calories per serving with 10.99g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Simmer the Curry
Finish and Serve
Stir in 2 tablespoons of heavy cream or a paste made from 10 soaked cashews at the end of cooking for a richer, creamier texture.
Add 1-2 slit green chilies along with the onions to infuse more heat into the gravy.
Add boiled and cubed potatoes or green peas to the curry along with the eggs for extra texture and nutrition.
For a Jain or Sattvic version, skip the onion and garlic. Use a tomato-ginger base and increase the amount of asafoetida slightly.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
The carbohydrates from the papad (lentil flour) combined with the protein and healthy fats from eggs provide a balanced and sustained release of energy.
Tomatoes are a great source of lycopene, a powerful antioxidant that helps protect cells from damage. Spices like turmeric also have anti-inflammatory properties.
One serving of Egg Papad Curry contains approximately 230-260 calories, depending on the amount of oil used for frying the papad.
It can be a part of a balanced diet. Eggs provide high-quality protein. To make it healthier, you can roast the papad instead of deep-frying to significantly reduce the fat content. The curry base is made from wholesome ingredients like tomatoes and onions.
Yes, you can make a vegan version. Simply omit the eggs and replace them with boiled potatoes, chickpeas, or pan-fried tofu. The rest of the recipe remains the same.
Egg Papad Curry pairs wonderfully with Indian flatbreads like roti, chapati, or naan. It also goes very well with plain steamed basmati rice or jeera rice.
It is best to store the gravy and the fried papad pieces separately. Store the egg curry in an airtight container in the refrigerator for up to 2 days. Store the fried papad in an airtight container at room temperature. Add the papad to the reheated curry just before serving.
Urad dal papad (plain or spiced) works best as it holds its shape well for a short time in the gravy. However, you can experiment with moong dal or rice papad, but be aware they might soften more quickly.
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