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Hard-boiled eggs simmered in a fiery and tangy Goan vindaloo masala. This bold, aromatic curry gets its unique flavor from a blend of spices and a generous splash of vinegar, perfect with steamed rice or pav.
For 4 servings
Prepare the Eggs
Create the Vindaloo Masala Paste
Hard-boiled eggs simmered in a fiery and tangy Goan vindaloo masala. This bold, aromatic curry gets its unique flavor from a blend of spices and a generous splash of vinegar, perfect with steamed rice or pav.
This goan recipe takes 55 minutes to prepare and yields 4 servings. At 312.3 calories per serving with 14.97g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Gravy Base
Simmer the Curry
Garnish and Serve
Replace eggs with 2 cups of boiled and lightly fried potatoes or paneer cubes for a delicious vegetarian vindaloo.
Use the same vindaloo base to cook chicken, pork, or mutton. Adjust cooking times accordingly until the meat is tender.
Reduce the number of Byadgi (hot) chilies to 1-2 or omit them entirely, relying on the Kashmiri chilies for color and mild heat.
For a different kind of tanginess, you can reduce the vinegar to 2 tbsp and add 1 tbsp of thick tamarind pulp.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The curry is rich in spices like turmeric (containing curcumin), ginger, and garlic, which are known for their potent anti-inflammatory and antioxidant effects.
The capsaicin in the red chilies can provide a temporary boost to your metabolism, which may aid in calorie burning.
One serving of Egg Vindaloo contains approximately 300-350 calories, depending on the size of the eggs and the amount of oil used. It's a protein-rich main course.
Egg Vindaloo can be part of a healthy diet. Eggs are an excellent source of protein and essential nutrients. The spices used, like turmeric and ginger, have anti-inflammatory properties. However, it is a rich dish, so moderation is key.
Absolutely. The heat comes from the Byadgi or Guntur chilies. To reduce the spice level, decrease the number of these chilies or remove them completely, using only the milder Kashmiri chilies for color and flavor.
Traditionally, Goan Vindaloo is served with pav (soft bread rolls) or sannas (steamed rice cakes) to soak up the gravy. It also pairs wonderfully with plain steamed basmati rice or chapatis.
While white distilled vinegar is traditional, you can use apple cider vinegar for a slightly fruitier tang. Avoid dark vinegars like balsamic as they will alter the flavor profile and color of the dish.
Leftover Egg Vindaloo can be stored in an airtight container in the refrigerator for up to 3 days. The flavor often improves on the second day.
This recipe goes great with these complete meals
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